Middle Eastern Pasta Salad

I don’t mind repeating a meal if it’s something I enjoy.  For lunch today I had a packaged salad I bought at Trader Joe’s and I really enjoyed it.  I liked it enough that I replicated it for dinner and made enough for lunch tomorrow, that seems like a pretty good endorsement.  I think my version is better than what I had from Trader Joe’s but that may be that what I made didn’t get packaged and shipped a few days ago, it happened right here and now.  That’s the beauty of preparing food at home; it often just tastes so much better than the frozen or packaged counterpart.  This is quick and easy to prepare and the flavor is so fresh and bright, it just makes me think of a great spring meal.  Don’t forget that cooking fresh and healthy meals can be quick and easy.  This is a great salad for summer holidays.

1 can (15-16 ounces) garbanzo beans, drained

4 ounces dry pasta, cooked ala dente

1 small cucumber, peeled and diced

1 medium roma tomato, diced

1 large stalk celery, diced

½ medium onion, diced

1 tablespoon mint leaves, chopped

2 tablespoons flat leaf parsley, chopped

2 ounces crumbled reduced fat feta cheese

2 tablespoons lemon juice

2 tablespoons olive oil

A pinch of salt, pepper and dried oregano

Prepare pasta per package directions; rinse, drain and allow to cool for a bit while you assemble the remainder of ingredients.  Toss all ingredients into a large salad bowl and enjoy.

Here are a few more pictures from last weekend.   Is there anything more pleasant than spending time in the garden?





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2 Responses to Middle Eastern Pasta Salad

  1. Ashley

    Hi, I came across your blog while looking for a recipe for this same thing, and I just had a quick question. I could have sworn there was cilantro in this salad. Did you do a substitution with extra parsley or is it just the combination of ingredients that are fooling my taste buds? Thanks!

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