Servings 6 servings
Ingredients
For the dressing:
- 1 Tablespoon Dijon mustard
- 1/3 cup red wine vinegar
- 2 teaspoons fresh lemon juice
- 2 medium cloves garlic, minced
- 1 teaspoon honey
- 1/2 cup extra-virgin olive oil
For the pasta salad:
- 2 medium zucchini
- 8 oz. uncooked short pasta, such as rotini or farfalle
- 1 small red onion, thinly sliced
- 1 (15-oz.) can chickpeas, drained
- 1/2 cup sun-dried tomatoes, julienned
- 2/3 cup crumbled feta cheese
- 1/3 cup pistachios, roughly chopped
Instructions
Make the dressing:
- In a large bowl, whisk together the Dijon mustard, red wine vinegar, lemon juice, garlic and honey. While whisking, stream in the olive oil and continue whisking until emulsified. Taste and season the dressing with salt and pepper then set it aside.
Make the pasta salad:
- Using a vegetable peeler or mandolin, cut the zucchini into very fine ribbons then add them to the bowl with the dressing, tossing to combine. (See Kelly’s Note.)
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 10 minutes. Drain the pasta and add it to the bowl with the zucchini, then add the red onion, chickpeas and sun-dried tomatoes and toss to combine.
- Stir in the feta cheese and pistachios and serve immediately or store, covered securely with plastic wrap, in the fridge until ready to serve.
Kelly’s Notes:
- Because the zucchini isn’t cooked in this recipe, it’s important to toss it with the dressing and let it sit while you make the rest of the pasta salad. This will allow the zucchini to soften slightly and also absorb the flavor of the dressing.
- This recipe can be made one day in advance, storing the pasta salad in an airtight container in the fridge. Omit the feta and pistachios from the salad until ready to serve.
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