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Mediterranean Pasta Salad with Raw Squash and Feta
from Cookie + Kate

Name: Mediterranean Pasta Salad with Raw Squash and Feta
Ingredients: 1 clove garlic, minced; 1⅓ cup whole wheat Israeli couscous (or any other small pasta shape, you'll need about 3 cups cooked); ⅓ cup olive oil; 1 small lemon, juiced; 1 shallot, minced; pinch of sea salt and ground black pepper; 1 cup chickpeas, cooked; 1 pint grape or cherry tomatoes, chopped; 3 ounces feta, crumbled (about ⅓ cup); 10 kalamata olives, sliced; 1 medium zucchini, sliced into super thin rounds using a vegetable peeler; 1 small yellow squash, sliced into super thin rounds using a vegetable peeler; ⅓ cup pine nuts, toasted; ⅓ cup basil, chopped

Ingredients

You need 14 Ingredients

⅓ cup basil, chopped

⅓ cup pine nuts, toasted

1 small yellow squash, sliced into super thin rounds using a vegetable peeler

1 medium zucchini, sliced into super thin rounds using a vegetable peeler

10 kalamata olives, sliced

3 ounces feta, crumbled (about ⅓ cup)

1 pint grape or cherry tomatoes, chopped

1 cup chickpeas, cooked

pinch of sea salt and ground black pepper

1 shallot, minced

1 small lemon, juiced

⅓ cup olive oil

1⅓ cup whole wheat Israeli couscous (or any other small pasta shape, you'll need about 3 cups cooked)

1 clove garlic, minced

Steps

Showing 3 out of 7 Steps

Cook for 18 to 20 minutes, until the couscous is tender and all of the water is absorbed.
Stir in the couscous, cover and reduce heat to a simmer.
Bring 1⅔ cup salted water to a boil.

View the remaining steps at
Cookie + Kate