Baked Lemon Mediterranean Pasta Salad
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Print Recipe
Print Recipe |
| Servings |
| 4 |
| Servings |
| 4 |
Ingredients
- 1 lb pasta lentil or chickpea
- 1 ea lemon sliced
- 2 cups chickpeas canned, rinsed, drained
- 1 ea red onion thinly sliced
- 1 cup cherry tomatoes halved
- 1/2 cup parsley chopped
- 1/2 cup tahini
- 1 Tbsp lemon juice
- 2 Tbsp olive oil
- salt and pepper to taste
Servings: 
Units:
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Ingredients
Servings:
Units:
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Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions.
- While the pasta boils, pre-heat the oven to 425 degrees. Line a baking sheet with parchment paper and spread the lemon slices evenly on the paper. Bake for 15 minutes until edges start to brown.
- Place the cooked pasta in a large bowl with the baked lemons, red onion, cherry tomatoes and parsley.
- In a measuring cup, whisk together the tahini, lemon juice, and olive oil. Season to taste then pour over pasta mixture. Toss until all ingredients are coated.
Recipe Notes
Recipe courtesy of our partners at the USA Pulses.
Nutrition Facts
| Calories | 490kcal |
| Total FatSaturated FatTrans Fat | 25g3.5g0g |
| Cholesterol | 0mg |
| Sodium | 160mg |
| Total CarbDietary FiberSugars | 56g7g7g |
| Protein | 20g |
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Recipe Notes Recipe courtesy of our partners at the USA Pulses. |
Nutrition Facts
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Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.