Moroccan Pasta Salad with Mushrooms

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Moroccan Pasta Salad with Mushrooms

 

2 cups uncooked penne pasta

2 cups quartered white or crimini mushrooms

1 1/2 cups grape or cherry tomatoes, halved

1 19 oz. can chickpeas, rinsed and drained

1/2 cup kalamata olives

1 cup sliced celery

1 red pepper, seeded, chopped

1/2 cup chopped green onions

2 jalapeno peppers, seeded, diced

1/4 cup chopped fresh cilantro or parsley

 

In a large pot of boiling water, cook penne according to package instructions.

Drain. Rinse with cold water and drain well. In large bowl, combine cooked

penne, and remaining salad ingredients. Pour dressing over and toss gently to

mix.

 

Dressing:

1/2 cup mayonnaise

1/4 cup plain yogurt

1 tbsp. canola oil

1 tbsp. fresh lemon juice

1 clove garlic, minced

1 tsp. cumin

1 tsp. turmeric

1/2 tsp. curry powder

 

In a small bowl, whisk together all ingredients until blended.

Makes 10 to 12 servings.