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Mediterranean Fettuccine Pasta Spring Salad

Some of my favorite recipes are those created from left-overs.

My family can tell you that I never ever throw out any leftovers. Not even dessert! See my leftover cake truffles recipe

Freshly made food that is left over from dinner, for me would be a sin to throw out. I really learned that from my mother who was a Holocust survivor and refused to throw out any food that was still good to eat. She always reminded me that after starving for over 2 years in the concentration camps, she won't starve ever again!

That has always stayed with me but even more so since she passed away 11 years ago. I feel as if I am honoring her by not throwing out good leftover food.

Pasta is one of those wonderful ingredients that if you don't have enough for another complete dinner, you can use in something else.

With spring here after a tough winter and year, a salad is a great addition for lunch, dinner or to take on a flight in your lunch box (sorry, I am always thinking as a flight attendant working a flight and being away from home).

I had made delicious Israeli meatballs in tomato sauce the night before (recipe to come soon) over hand made Italian thick fettuccini and had some left over but not enough for a complete dinner.

I came up with this delicious Mediterranean cold salad that was the perfect supper the next day.

A new salad was created with all my favorite Middle-Eastern additions and seasoning!

Here is what you'll need: All seasoning can be adjusted to taste

About 8 oz of fettuccini or however much you have leftover (you can use any type of pasta for this recipe)

1 tomato chopped small-medium chunks

1 can chickpeas - well drained and dried on a paper towel

2-3 tablespoons olive oil

2-3 tablespoons chopped parsley

2-3 tablespoons chopped cilantro (optional)

1 teaspoon cumin

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon paprika

½ teaspoon Jerusalem spice (optional - link on bottom of page)

Juice of half a fresh lemon

In a small bowl mix olive oil, seasoning, lemon juice. I use my favorite small mini whisk to blend it all well. Let it sit for 10 minutes.

Mix tomatoes, parsley, cilantro and chickpeas together.

Combine leftover fettuccini (or freshly cooked if you have made specially for the salad) with the vegetables you just mixed. Fold it all in together.

Add the dressing mix and toss all of it together well.

That is all there is to it! So healthy and vegan too! Perfect for spring and summer light suppers served with home baked pita bread and a little hummus.

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