Total Time:

10 min(Preparation) / 10 min(Cooking)


6 to 8

Chickpea and Mint Fusilli Salad


1 pkg (375 g)Catelli Bistro® Fusilli
1 can (540 mL)no salt added chickpeas, drained and rinsed
1/2small red onion, thinly sliced
1orange pepper, cored and chopped
1/2 cup (125 mL)cured black olives, pitted and halved
1/4 cup (60 mL)thinly sliced fresh mint
2/3 cup (150 mL)plain 0% yogurt
1/4 cup (60 mL)mayonnaise
1/4 cup (60 mL)olive oil
3 tbsp (45 mL)lemon juice
1 1/2 tsp (7 mL)lemon zest
1 clovegarlic, minced
1/2 tsp (2 mL)each salt and freshly ground pepper



Cook fusilli according to package directions. Drain and rinse under cold water; transfer to a large bowl. Meanwhile, halve the cucumber lengthwise and use the end of a spoon to scoop and discard seeds. Chop cucumber into 1/2-inch (1 cm) pieces; set aside.


Lemony-Yogurt Dressing: Whisk together yogurt, mayonnaise, olive oil, lemon juice and zest, garlic, salt and pepper.


Add cucumber, chickpeas, onion and orange pepper to pasta; toss with dressing. Refrigerate for at least 1 hour or up to 4 hours. Fold in olives and mint just before serving.

TipFor a quick alternative, use store-bought creamy Italian dressing and add a squeeze of lemon juice.

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