Name: Mediterranean Raw Squash Pasta Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Ingredients: 1 1/3 cup whole wheat Israeli couscous (or any other small pasta shape, you’ll need about 3 cups cooked); 1/3 cup pine nuts; 1/3 cup extra-virgin olive oil; 2 to 4 tablespoons lemon juice, to taste (from 1 to 2 lemons); 1 large shallot, finely chopped (about 1/2 cup); 2 cloves garlic, pressed or minced; 1/2 teaspoon fine sea salt, to taste; Freshly ground black pepper, to taste; 1 can (15 ounces) chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas; 1 pint grape or cherry tomatoes, quartered; 4 ounces feta cheese, crumbled (1/2 cup); 1/3 cup pitted and thinly sliced Kalamata olives; 1 medium zucchini, sliced into super thin rounds; 1 small yellow squash, sliced into super thin rounds; 1/3 cup (2/3 ounce) chopped fresh basil or flat-leaf parsley