Baked Lemon Mediterranean Pasta Salad
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Baked Lemon Mediterranean Pasta Salad
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| Servings |
| 4 |
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Ingredients
- 1lb pastalentil or chickpea
- 1ea lemonsliced
- 2cups chickpeascanned, rinsed, drained
- 1ea red onionthinly sliced
- 1cup cherry tomatoeshalved
- 1/2cup parsleychopped
- 1/2cup tahini
- 1Tbsp lemon juice
- 2Tbsp olive oil
- salt and pepperto taste
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.