I’m not a huge mint fan, in fact…I pretty much avoid the stuff unless it’s gum or toothpaste. There’s just something about it…for this recipe ( from Bon Appetit) I made it first without the mint…and well, the recipe was missing something…like mint. So, I have to admit, this recipe is better with mint. I’m listing the original recipe below, but…in parenthesis I’m listing the actual amounts I used. The proportions seemed very off in the original recipe. Anyway…it was delicious! (And is great for day hiking lunches!) This is one of those many pasta salads that taste better the next day.
- 3/4 pound fusilli or other corkscrew pasta
- 1/4 cup finely chopped fresh mint
- 2 tablespoons fresh lemon juice
- 2 tablespoons white wine vinegar
- 1 tablespoon chopped garlic (I doubled this to 2 tablespoons)
- 2 teaspoons grated lemon peel
- 6 tablespoons olive oil
- 2 cups chopped plum tomatoes (I doubled this to about 4 cups)
- 1 15- to 16-ounce can garbanzo beans, drained (This was a good amount, but if I were to make it again, I’d probably add another can, just to add some extra protein to it. Use one can, and see what you think, and if it needs more, add it
- 4 ounces feta cheese, crumbled ( I ended up using 12 oz, I started by adding 8 oz, but it still just wasn’t enough)
- Additional chopped fresh mint
Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain and rinse with cold water to cool. Drain again.
Combine 1/4 cup mint, lemon juice, vinegar, garlic and lemon peel in large bowl. Gradually whisk in oil. Add pasta, tomatoes, garbanzo beans and feta cheese. Toss to blend well. Season salad to taste with salt and pepper. (Can be prepared ahead. Let stand at room temperature 2 hours; or cover and refrigerate overnight, them let stand at room temperature 1 hour before serving.)
Mound salad on large shallow platter. Garnish with additional mint.