Brian's Recipe of the Month
Celebrity Guest Chef--Steve Appelbaum
Steve's Spring Pasta Salad
3/4 lbs whole grain pasta
1/3 C finely chopped mint
2 TBS fresh lemon juice
2 TBS white wine vinegar
1 TBS chopped garlic
6 TBS olive oil
2 C chopped plum tomatoes
1 15 oz can garbanzo/chickpeas
4 oz crumbled feta
Cook pasta in boiling water al dente. Drain and rinse with cold water. Combine mint, lemon juice, vinegar and garlic and gradually whisk in oil. Toss to blend well. Season to taste with salt and pepper. Garnish with mint. Let stand at room temperature for 2 hours or refrigerate overnight and bring to room temperature before serving.
