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Baked Lemon Mediterranean Pasta Salad

The Baked Lemon Mediterranean Pasta Salad is super quick and easy, and only needs to be combined with a colorful mix of chickpeas, baked lemons, red onion, cherry tomatoes and parsley. Topped with tahini, lemon juice, and olive oil dressing, this pasta salad is ready to go!

Featuring USA Pulses

Ingredients

450 g	pasta, lentil or chickpea
1	lemon, sliced
340 g	chickpeas
1	red onion, thinly sliced
150 g	cherry tomatoes, halved
30 g	parsley, chopped
120 g	tahini
1 tbsp	lemon juice
2 tbsp	olive oil
	salt
	pepper

Step 1
Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions.
Step 2
While the pasta boils, pre-heat the oven to 215°C. Line a baking sheet with parchment paper and spread the lemon slices evenly on the paper. Bake for 15 minutes until edges are starting to brown.
Step 3
Place the cooked pasta in a large bowl with the baked lemons, red onion, cherry tomatoes and parsley.
Step 4
In a measuring cup, combine the tahini, lemon juice, and olive oil. Season to taste then pour over pasta mixture. Toss until all ingredients are coated.

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Appetizers, Gluten-free, Main Courses, Sides, Vegetarian or Vegan

Baked Lemon Mediterranean Pasta Salad

Ingredients

Step 1

Step 2

Step 3

Step 4

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