Catelli Bistro Rainbow Pasta Salad With Lemon Tahini Dressing - cooking recipe

Ingredients

1 (375 g) package Catelli Bistro(R) Tri-Colour Rainbows
2 cups baby arugula
1 cup cherry tomatoes, halved
1 cup canned chickpeas, drained and rinsed
1 cup chopped English cucumber
1/4 cup sliced pitted kalamata olives
1/4 cup finely chopped red onion
1/2 cup chopped fresh parsley, divided
1/2 cup crumbled feta cheese, divided
Lemon Tahini Dressing:
1/2 cup plain 2% yogurt
1/3 cup tahini
3 tablespoons lemon juice
2 tablespoons water
1 clove garlic, minced
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Preparation

Lemon Tahini Dressing: Whisk together yogurt, tahini, lemon juice, water, garlic, salt and pepper.
Cook pasta according to package directions. Drain and rinse under cold water; transfer to large bowl.
Add arugula, tomatoes, chickpeas, cucumber, Kalamata olives, red onion, half of the parsley and half of the feta to pasta; drizzle with dressing and toss to coat. Sprinkle with remaining parsley and feta cheese. Serve immediately.