Ingredients
Scale
- 12 ounces whole-wheat penne
- 1/4 cup neutral oil (canola or avocado)
- 3 tablespoons red-wine vinegar
- 2 tablespoons za’atar
- 3/4 teaspoon salt
- 1 pound Campari tomatoes, cored and cut into 1/2-inch-thick wedges
- 1 medium English cucumber, cut into half-moons
- 1 cup chopped fresh flat-leaf parsley
- 1 (15 ounce) can chickpeas, rinsed
Instructions
- Bring a large pot of water to a boil. Add pasta and cook according to package directions until al dente.
- Drain and rinse under cold running water.
- Whisk oil, vinegar, za’atar, and salt together in a large bowl.
- Add the drained pasta, tomatoes, cucumber, parsley, and chickpeas.
- Toss gently to combine.
- Let stand at room temperature for 15 minutes, stirring occasionally.
- Serve at room temperature or chilled.
Notes
- Za’atar adds a unique herbal flavor to the dish.
- Chickpeas provide protein and fiber.
- This salad can be made ahead and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg