Catelli Bistro Chickpea and Mint Fusilli Salad Recipe

Catelli Bistro Chickpea and Mint Fusilli Salad Recipe

  • 1 (375 g) package Catelli Bistro Fusilli
  • 1/2 cucumber
  • 1 (540 mL) can no salt added chickpeas, drained and rinsed
  • 1/2 small red onion, thinly sliced
  • 1 orange pepper, cored and chopped
  • 1/2 cup cured black olives, pitted and halved
  • 1/4 cup thinly sliced fresh mint
  • 2/3 cup plain 0% yogurt
  • 1/4 cup mayonnaise
  • 1/4 cup olive oil
  • 3 tablespoons lemon juice
  • 1 1/2 teaspoons lemon zest
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  1. Cook fusilli according to package directions. Drain and rinse under cold water; transfer to a large bowl. Meanwhile, halve the cucumber lengthwise and use the end of a spoon to scoop and discard seeds. Chop cucumber into 1/2-inch (1 cm) pieces; set aside.
  2. Lemony-Yogurt Dressing: Whisk together yogurt, mayonnaise, olive oil, lemon juice and zest, garlic, salt and pepper.
  3. Add cucumber, chickpeas, onion and orange pepper to pasta; toss with dressing. Refrigerate for at least 1 hour or up to 4 hours. Fold in olives and mint just before serving.
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