lemon chickpea, tomato, and avocado pasta salad
Got a buncha random shit on your counter and in your fridge? Make a pasta salad!
Ingredients
- 1 lb short-cut pasta
- 2 cups shredded romaine lettuce
- 1/2 cup fresh basil, chopped
- 1/4 cup fresh dill, chopped
- 1 cup chickpeas, drained
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 4 oz feta cheese, cubed or crumbled
lemon vinaigrette
- 1/2 cup extra virgin olive oil
- 2 tbsp lemon juice
- 2 tbsp white balsamic vinegar
- 1 tbsp fresh dill, chopped
- 1 tbsp dijon mustard
- 3 cloves garlic, minced
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain and run under cool water to stop the cooking process.
- In a jar or bowl, vigorously shake or whisk together the olive oil, lemon juice, white balsamic vinegar, dill, dijon, garlic cloves, and a pinch of salt and pepper. Taste and adjust seasonings as desired.
- In a large bowl, add the pasta, romaine, basil, dill, chickpeas, tomatoes, avocado, and feta. Pour the dressing overtop and toss with salad servers until well coated. Transfer to a serving bowl and serve with extra herbs, as desired.