Pasta Summer Salad

Ingredients

• 200g spaghetti
• 1 cup chickpeas, rinsed and drained
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 100g asparagus, trimmed and cut into 2-inch pieces
• 1/2 cup pitted Kalamata olives, halved
• 1/4 cup pine nuts, toasted
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup grated Parmesan cheese
• 1/4 cup lemon zest
• 1/4 cup extra virgin olive oil
• 1/4 cup white wine vinegar
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions

1. Cook spaghetti according to package instructions until al dente. Drain and rinse under cold water.
2. In a large bowl, combine cooked spaghetti, chickpeas, bell peppers, asparagus, olives, pine nuts, parsley, mint, and Parmesan cheese.
3. In a small bowl, whisk together lemon zest, olive oil, white wine vinegar, oregano, salt, and pepper.
4. Pour the dressing over the pasta mixture and toss to combine.
5. Garnish with additional fresh herbs and serve immediately.