Catelli Bistro Rainbow Pasta Salad with Lemon Tahini Dressing

Ingredients

• 1 (375 g) package Catelli Bistro Tri-Colour Rainbows
• 2 cups baby arugula
• 1 cup cherry tomatoes, halved
• 1 cup canned chickpeas, drained and rinsed
• 1 cup chopped English cucumber
• 1/4 cup sliced pitted kalamata olives
• 1/4 cup finely chopped red onion
• 1/2 cup chopped fresh parsley, divided
• 1/2 cup crumbled feta cheese, divided
• Lemon Tahini Dressing:
• 1/2 cup plain 2 yogurt
• 1/3 cup tahini
• 3 tablespoons lemon juice
• 2 tablespoons water
• 1 clove garlic, minced
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper

Directions

Lemon Tahini Dressing: Whisk together yogurt, tahini, lemon juice, water, garlic, salt and pepper.

Cook pasta according to package directions. Drain and rinse under cold water; transfer to large bowl.

Add arugula, tomatoes, chickpeas, cucumber, Kalamata olives, red onion, half of the parsley and half of the feta to pasta; drizzle with dressing and toss to coat. Sprinkle with remaining parsley and feta cheese. Serve immediately.