Catelli Bistro Rainbow Pasta Salad With Lemon Tahini Dressing

• 1 (375 g) package Catelli Bistro(R) 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

1. Lemon Tahini Dressing: Whisk together yogurt, tahini, lemon juice, water, garlic, salt and pepper.
2. Cook pasta according to package directions. Drain and rinse under cold water; transfer to large bowl.
3. 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.

tri, baby arugula, cherry tomatoes, chickpeas, cucumber, olives, red onion, fresh parsley, feta cheese, lemon tahini dressing, yogurt, tahini, lemon juice, water, clove garlic, salt, freshly ground pepper

Taken from www.allrecipes.com/recipe/247077/catelli-bistro-rainbow-pasta-salad-with-lemon-tahini-dressing/ (may not work)