Tunisian Pasta Salad
Transport your taste buds to North Africa with this vibrant Tunisian Pasta Salad, a bold and refreshing twist on the classic summer staple. Perfectly cooked penne or fusilli is tossed with crisp cucumber, juicy cherry tomatoes, sweet red bell pepper, and hearty chickpeas, creating a medley of textures and flavors. The dish is brought to life with a zesty harissa-infused dressing, featuring a tantalizing blend of olive oil, lemon juice, cumin, and coriander for an irresistible spicy kick. Add briny Kalamata olives, fresh parsley, and mint for a burst of Mediterranean flair, and finish with optional crumbled feta for creamy indulgence. Quick to assemble and packed with wholesome ingredients, this easy Tunisian Pasta Salad is perfect for light lunches, picnics, or a flavorful side dish. It’s fresh, fiery, and sure to impress!
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Recipe Information
Ingredients
- 250 grams Penne or fusilli pasta
- 200 grams Cherry tomatoes
- 1 medium Cucumber
- 1 medium Red bell pepper
- 50 grams Kalamata olives (pitted)
- 15 grams Fresh parsley
- 10 grams Fresh mint
- 150 grams Canned chickpeas (drained and rinsed)
- 3 tablespoons Olive oil
- 2 teaspoons Harissa paste
- 2 tablespoons Lemon juice
- 0.5 teaspoons Ground cumin
- 0.5 teaspoons Ground coriander
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 50 grams Feta cheese (crumbled) – optional
Instructions
Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain the pasta, rinse it under cold water to stop the cooking process, and set it aside to cool.
Prepare the vegetables: Halve the cherry tomatoes, dice the cucumber, and finely chop the red bell pepper. Slice the kalamata olives into halves or thirds as desired. Roughly chop the parsley and mint.
Make the dressing: In a small bowl, whisk together the olive oil, harissa paste, lemon juice, ground cumin, ground coriander, salt, and black pepper until well combined.
Assemble the salad: In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, red bell pepper, kalamata olives, chickpeas, parsley, and mint. Pour the harissa dressing over the salad and toss until everything is evenly coated.
Taste and adjust: Taste the salad and adjust the seasoning, adding more salt, pepper, or lemon juice if needed.
Serve: Transfer the pasta salad to a serving dish and optionally top with crumbled feta cheese for an added layer of creaminess. Serve immediately or refrigerate for up to 2 hours to let the flavors meld before serving.
Nutrition Facts
Calories |
336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 596 mg | 26% | |
| Total Carbohydrate | 36.2 g | 13% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 6.5 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 127 mg | 10% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 469 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
