Ingredients
Dressing
- 1/3 cup extra virgin olive oil
- 3 tablespoons red wine vinegar or lemon juice
- 1 teaspoon Dijon mustard
- 1/4 tsp Watkins Garlic Powder
- 1 teaspoon Watkins Organic Oregano
- 1 teaspoon Watkins Mediterranean Sea Salt
- Watkins Ground Black Pepper, to taste
Salad
- 8 ounces pasta
- 1 15-oz can chickpeas, drained and rinsed
- 1 dry pint or 10 oz fresh tomatoes, diced or halved
- 1 English cucumber, quartered and sliced
- 1/2 red onion, finely diced
- 1/2 cup olives, halved
- 1/2–1 cup crumbled feta)
- 1/3 cup fresh parsley, chopped
Instructions
Dressing
- In a resealable jar, combine olive oil, vinegar or lemon juice, Dijon mustard, garlic, oregano, salt, and ground black pepper.
- Seal jar with lid and shake vigorously.
- Set aside
Pasta
- Bring a large pot of salted water to a boil.
- Cook pasta according to package instructions.
- Drain and rinse with cold water
Assemble the Salad
- In a large bowl, combine pasta, chickpeas, tomatoes, cucumber, red onion, olives, feta, parsley..
- Drizzle the dressing over the top and toss gently until evenly coated.
For a main dish, top with grilled chicken or shrimp.
