Broccoli & Feta Pasta Salad
Ingredients
Dressing 1 clove garlic, minced1/4 teaspoon salt1/2 cup buttermilk1/4 cup low-fat mayonnaise 3 tablespoons chopped fresh oregano or 1 tablespoon dried1 tablespoon distilled white vinegar
Pasta Salad 8 ounces (about 3 cups) whole-wheat fusilli2 cups chopped broccoli 1 3/4 cups halved grape or cherry tomatoes 1 15-ounce can chickpeas, rinsed1/2 cup crumbled feta cheese Freshly ground pepper to taste
Method
To prepare dressing: Mash garlic and salt in a medium bowl with the back of a spoon into a chunky paste. Add buttermilk, mayonnaise, oregano and vinegar; whisk until combined.
To prepare pasta salad: Cook pasta in a large pot of boiling water according to package directions. Drain, transfer to a large bowl and let cool. Add broccoli, tomatoes, chickpeas, feta, pepper and the dressing; toss to coat.
Make Ahead Tip: Cover and refrigerate, without dressing, for up to 1 day. Toss with the dressing about 1 hour before serving.
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