Catelli Bistro Rainbow Pasta Salad With Lemon Tahini Dressing Recipes

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CATELLI BISTRO RAINBOW PASTA SALAD WITH LEMON TAHINI DRESSING



Catelli Bistro Rainbow Pasta Salad with Lemon Tahini Dressing image

Tahini is a sesame seed-based condiment used in Middle Eastern cooking; it has a rich, distinct flavour and is perfect for thickening dressings.

Provided by Catelli®

Categories     Trusted Brands: Recipes and Tips     Catelli®

Time 25m

Yield 8

Number Of Ingredients 16

1 (375 g) package Catelli Bistro® Tri-Colour Rainbows
2 cups baby arugula
1 cup cherry tomatoes, halved
1 cup canned chickpeas, drained and rinsed
1 cup chopped English cucumber
¼ cup sliced pitted kalamata olives
¼ cup finely chopped red onion
½ cup chopped fresh parsley, divided
½ cup crumbled feta cheese, divided
½ cup plain 2% yogurt
⅓ cup tahini
3 tablespoons lemon juice
2 tablespoons water
1 clove garlic, minced
¾ teaspoon salt
¼ teaspoon freshly ground pepper

Steps:

  • Lemon Tahini Dressing: Whisk together yogurt, tahini, lemon juice, water, garlic, salt and pepper.
  • Cook pasta according to package directions. Drain and rinse under cold water; transfer to large bowl.
  • Add arugula, tomatoes, chickpeas, cucumber, Kalamata olives, red onion, half of the parsley and half of the feta to pasta; drizzle with dressing and toss to coat. Sprinkle with remaining parsley and feta cheese. Serve immediately.

Nutrition Facts : Calories 325.1 calories, Carbohydrate 47.4 g, Cholesterol 9.3 mg, Fat 10.3 g, Fiber 5.1 g, Protein 13.2 g, SaturatedFat 2.8 g, Sodium 531.2 mg, Sugar 5.6 g

CATELLI BISTRO RAINBOW PASTA SALAD WITH LEMON TAHINI DRESSING



Catelli Bistro Rainbow Pasta Salad with Lemon Tahini Dressing image

Tahini is a sesame seed-based condiment used in Middle Eastern cooking; it has a rich, distinct flavour and is perfect for thickening dressings.

Provided by Catelli

Categories     Catelli®

Time 25m

Yield 8

Number Of Ingredients 16

1 (375 g) package Catelli Bistro® Tri-Colour Rainbows
2 cups baby arugula
1 cup cherry tomatoes, halved
1 cup canned chickpeas, drained and rinsed
1 cup chopped English cucumber
¼ cup sliced pitted kalamata olives
¼ cup finely chopped red onion
½ cup chopped fresh parsley, divided
½ cup crumbled feta cheese, divided
½ cup plain 2% yogurt
⅓ cup tahini
3 tablespoons lemon juice
2 tablespoons water
1 clove garlic, minced
¾ teaspoon salt
¼ teaspoon freshly ground pepper

Steps:

  • Lemon Tahini Dressing: Whisk together yogurt, tahini, lemon juice, water, garlic, salt and pepper.
  • Cook pasta according to package directions. Drain and rinse under cold water; transfer to large bowl.
  • Add arugula, tomatoes, chickpeas, cucumber, Kalamata olives, red onion, half of the parsley and half of the feta to pasta; drizzle with dressing and toss to coat. Sprinkle with remaining parsley and feta cheese. Serve immediately.

Nutrition Facts : Calories 325.1 calories, Carbohydrate 47.4 g, Cholesterol 9.3 mg, Fat 10.3 g, Fiber 5.1 g, Protein 13.2 g, SaturatedFat 2.8 g, Sodium 531.2 mg, Sugar 5.6 g

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