Rating: 4.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
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  • 1 star values: 0

This vegetarian pasta salad recipe is perfect for your next potluck or as an easy side dish. The broccoli keeps it nice and crunchy and the chickpeas add protein. For the best flavor, combine the pasta salad with the dressing about 1 hour before serving.

Stacy Fraser
Source: EatingWell Magazine, May/June 2013

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Recipe Summary test

total:
30 mins
Servings:
6
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Ingredients

Dressing
Pasta Salad

Directions

Instructions Checklist
  • To prepare dressing: Mash garlic and salt in a medium bowl with the back of a spoon into a chunky paste. Add buttermilk, mayonnaise, oregano and vinegar; whisk until combined.

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  • To prepare pasta salad: Cook pasta in a large pot of boiling water according to package directions. Drain, transfer to a large bowl and let cool. Add broccoli, tomatoes, chickpeas, feta, pepper and the dressing; toss to coat.

Tips

Make Ahead Tip: Cover and refrigerate, without dressing, for up to 1 day. Toss with the dressing about 1 hour before serving.

Nutrition Facts

264 calories; protein 11.2g; carbohydrates 44.4g; dietary fiber 6.3g; sugars 4.3g; fat 6g; saturated fat 2.5g; cholesterol 14.4mg; vitamin a iu 900.8IU; vitamin c 24.8mg; folate 79.3mcg; calcium 133.8mg; iron 2.2mg; magnesium 59mg; potassium 364.6mg; sodium 449.7mg; thiamin 0.2mg.
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