Servings: people
Calories/100g: 140.1 kcalWhy you should try it
The master class of all pasta salads out there! It’s simple to assemble and yet so delicious. It has all the right components of a good pasta salad. I’ve brought this dozen of times to places I’ve been invited to and there was always at least one person complimenting me on this dish. Don’t be afraid to cook too much, it’s also great the next day as it’s eaten cold anyways!
Ingredients
- 300 g pasta of your choice
- 300 g cherry tomatoes
- 2 red onions
- 200 g feta cheese
- 1 tin chickpeas (400 g/tin)
- 1 avocado use 2 if you love avocado
- bunch of fresh coriander you can substitute with basil if you don't like coriander
Dressing
- 1 red chili
- 1 tablespoon honey
- 1 tablespoon mustard
- 3.5 tablespoon white vinegar
- 6 tablespoon olive oil
Instructions
- Cook pasta and make dressing. Cook pasta according to the package instructions. Wash chili, cut in half and remove seeds, then finely chop. In a small bowl, prepare the dressing: Mix vinegar, mustard, honey, olive oil and salt and pepper.
- Cut all the vegetables. Wash tomatoes and cut in half. Peel onion and cut into thin strips. Wash coriander and finely chop. Cut avocado in half and remove the flesh with a spoon. Cut in rather large pieces. Rinse the chickpeas. Break up the feta cheese with your hands in smaller chunks.
- Drain pasta and mix everything well. When the pasta is done, rinse with cold water to cool it down. Mix with all ingredients and the honey-mustard sauce. Stir thoroughly until all ingredients are evenly distributed. Season to taste with salt and pepper.
Nutrition
Calories: 140.1 kcal
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What do you think?Let me know how you liked it!
Simple yet delicious! The key is the flavourful dressing and the broad variety of toppings such as chickpeas and avocado.