Mediterranean Pasta Salad

Ingredients

• Chickpeas

  raw

  1 tbsp or 13g

• Butterhead lettuce

  raw

  ¼ cup, shredded or chopped or 14g

• Cucumber

  raw, peeled

  ¼ cup, sliced or 30g

• Feta cheese

  ⅛ cup, crumbled or 19g

• Basil

  2 leaf, whole or 1g

• Parsley

  raw

  1 tsp or 1g

• Olive oil

  ½ tsp or 2g

• Lemon juice

  ¼ tsp or 1g

• Dijon mustard

  Grey Poupon

  ½ tsp or 3g

• Garlic

  raw

  ½ cloves, minced or 2g

• Italian dressing

  Kraft, fat-free

  ½ tsp or 3g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Salt

  table

  ¼ tsp or 2g

• Whole wheat pasta

  cooked

  ½ cup or 70g

Directions

1. Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, or until slightly past al dente.
2. Meanwhile, make the dressing. In a small bowl, whisk together the olive oil, lemon juice, mustard, garlic, herbes de Provence, red pepper flakes, and salt. (Note: the dressing will have a strong flavor, it'll mellow once it coats all of the pasta salad ingredients).
3. Drain the pasta, toss it with a little olive oil (so that it doesn't stick together) and let it cool to room temp. Transfer to a large bowl with the tomatoes, chickpeas, arugula, cucumbers, feta cheese, basil, parsley. Pour the dressing and toss to coat. Season to taste with more lemon, salt, pepper, and/or a drizzle of olive oil, if desired, and serve.
4. Recipe by: Jeanine Donofrio (source: https://www.loveandlemons.com/pasta-salad/)