This recipe comes from vegetarian food blogger, Kate, of Cookie & Kate. I love her blog because it’s chockfull of unexpected food combinations that approach the vegetarian and whole foods lifestyle with zest. Just because you choose to eat food close to the source and in season doesn’t mean that you can’t have fun. With her pup Cookie by her side, it seems like Kate is always playing it up in the kitchen, and it shows through in her recipes.
This pasta salad with raw squash and bold Greek flavors is a simple, light summer dish. Thanks to the plethora of vegetables, whole grains and beans, it’s a complete meal in itself! Whether you pack up a bowlful for a weekday lunch or serve with a glass of chilled Pinot Grigio for dinner, I hope you love it.
Please note that while I used whole wheat Israeli couscous for my salad, any small whole wheat pasta shape will do. Small shells, fusilli and farfalle are all great options. Just cook the pasta in salted water according to the package’s directions and proceed with the recipe. If you choose to make the salad vegan by omitting the cheese, you might want to add a few more sliced olives to make up for the salty punch of feta.
1 1/3 cup whole wheat Israeli couscous (or any other small pasta shape, you’ll need about 3 cups cooked)
1/3 cup olive oil
1 small lemon, juiced
1 clove garlic, minced
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 1/3 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
1/3 cup pine nuts, toasted
1/3 cup basil, chopped
Bring 1 2/3 cup salted water to a boil.
Stir in the couscous, cover and reduce heat to a simmer.
Cook for 18 to 20 minutes, until the couscous is tender and all of the water is absorbed.
While the couscous is cooking, whisk together the olive oil, lemon juice, garlic, shallot, sea salt and black pepper in a large bowl.
Add the couscous to the bowl and toss to coat with the dressing.
Top the pasta with all of the remaining ingredients, and toss to combine.
Season with salt and pepper to taste, and add an extra squeeze of lemon juice if necessary.
Store in the fridge, covered, for up to 3 days.
More healthy recipes on the BLDG 25 blog!