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Pasta Salad With Feta, Capers And Chickpeas

Nutrition per serving    (USDA % daily values)
CAL
388
FAT
62%
CHOL
25%
SOD
45%

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Ingredients for 6 servings

8 ounces pasta: medium shells, rotini or penne

2 tablespoons red wine vinegar

2 tablespoons lemon juice

1/2 teaspoon dijon mustard

1/3 cup olive oil

sea or Kosher salt and fresh black pepper

1 + 1/2 cups zucchini or cucumber (seeds removed), diced

1 cup feta cheese, crumbled

1 roasted red pepper, cut in small, thin strips

2 cans (14 ounce) chickpeas, drained and rinsed

8 scallions or 1 small red onion, diced

1/4 cup capers

2 tablespoons fresh parsley or basil, chopped

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