Now that spring has sprung and the Green is hopping, it’s the best time of year for an afternoon picnic. When you’re sick of the standard, Bursared Houston Hall fare or Magic Carpet brownbag, try this bowtie pasta salad for the perfect home-cooked outdoor lunch.
Ingredients: 3/4 lb. bowtie pasta 1/4 cup finely chopped fresh mint (available at FroGro, seasonally) 2 tablespoons fresh lemon juice 2 tablespoons white wine vinegar 1 tablespoon minced garlic 2 teaspoons lemon zest 6 tablespoons extra virgin olive oil 2 cups chopped cherry tomatoes 1 small zucchini, chopped 1 can chickpeas drained 4 ounces crumbled feta cheese
Directions: Cook pasta in boiling, salted water until al dente. Drain and rinse with cold water. Then, sauté the garlic and zucchini in a saucepan until soft. Meanwhile, combine mint, lemon juice, vinegar and lemon peel in large bowl and slowly whisk in olive oil. Add pasta, zucchini, tomatoes, garbanzo beans and feta cheese to the mix and toss. Refrigerate pasta overnight, or let stand at room temperature. Add salt and pepper to taste.
