How To Make Mediterranean Raw Squash Pasta Salad
This pasta salad has a Mediterranean twist to it. Couscous, chickpeas, raw squash, and a lemony dressing all make for a bold and fresh dish.
Serves:
Ingredients
- 1⅓cupswhole wheat Israeli couscousor any other small pasta shape, you’ll need about 3 cups cooked
- ⅓cupPine nuts
- ⅓cupextra-virgin olive oil
- 4tbsplemon juiceto taste, from 1 to 2 lemons
- 1largeshallotfinely chopped, about ½ cup
- 2garlic clovespressed or minced
- ½tspfine sea saltto taste
- black pepperfreshly ground, to taste
- 15ozchickpeasrinsed and drained, or 1½ cups cooked chickpeas
- 2cupsgrape tomatoesor cherry, quartered
- 4ozfeta cheesecrumbled, ½ cup
- ⅓cupKalamata olivespitted and thinly sliced
- 1mediumzucchinisliced into super thin rounds
- 1smallyellow squashsliced into super thin rounds
- 1/3cupfresh basilchopped, or flat-leaf parsley
Instructions
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Cook the couscous until al dente, according to package directions. Drain off any excess water.
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Meanwhile, toast the pine nuts: In a large skillet over medium-low heat, warm the pine nuts until they’re turning lightly golden on the sides and fragrant. Transfer to a bowl to cool.
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In a large serving bowl, whisk together the olive oil, lemon juice, shallot, garlic, salt and several twists of black pepper until combined.
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Add the couscous to the bowl and toss to coat with the dressing.
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Top the couscous with the toasted pine nuts, chickpeas, tomatoes, feta, olives, zucchini and squash, and basil. Stir to combine.
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Season with salt and pepper to taste, and add an extra tablespoon or two of lemon juice if it needs more brightness.
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For the best flavor, refrigerate for 30 minutes before serving.
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This salad will keep well, covered and refrigerated, for up to 4 days.
Nutrition
- Calories: 681.19kcal
- Fat: 26.83g
- Saturated Fat: 5.50g
- Monounsaturated Fat: 12.67g
- Polyunsaturated Fat: 6.16g
- Carbohydrates: 89.44g
- Fiber: 13.67g
- Sugar: 12.30g
- Protein: 25.10g
- Cholesterol: 16.82mg
- Sodium: 452.49mg
- Calcium: 193.70mg
- Potassium: 1116.36mg
- Iron: 5.30mg
- Vitamin A: 68.57µg
- Vitamin C: 28.28mg
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