Mediteranean Pasta, Chickpea, and Fennel Salad with Creamy Feta-Dill Dressing
 
 
by:
Serves: 8
Ingredients
  • Salt
  • 12 ounces Dreamfields elbow macaroni
  • 1 cup each: crumbled feta cheese and Greek yogurt
  • ½ cup each: olive oil, red wine vinegar, and chopped fresh dill
  • 2 garlic cloves
  • 2 cans (15 to 16 ounces each) chickpeas, drained
  • 1 large fennel trimmed, cored, and sliced thin
  • 1 medium yellow bell pepper, stemmed, cored, and cut into short strips
  • 1 small red onion, halved and sliced thin
  • ½ cup pitted kalamata olives, coarsely chopped
  • Ground black pepper
Instructions
  1. Bring 1 gallon of water and 2 tablespoons of salt to boil a large pot. Add pasta and, using back-of-the-box times as a guide, cook, stirring frequently at first to prevent sticking, until noodles are just tender. Drain and transfer to a large bowl.
  2. Meanwhile, mix feta, yogurt, oil, vinegar, dill, and garlic in a medium bowl.
  3. Add chickpeas, fennel, pepper, red onion, and olives to the pasta. When ready to serve, add dressing and toss to coat. Adjust seasonings, including salt and pepper to taste.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/salads-and-sides/mediterranean-pasta-chickpea-and-fennel-salad-with-creamy-feta-dill-dressing/