This pasta salad recipe with chickpeas was my grandmother’s, brought over from Italy many years ago. It was always one of my favorites. Thanks, nonna!
You will need:
- 1 (16 ounce) package rotelle pasta
- 2 tablespoons extra virgin olive oil
- ½ cup chopped oil-cured olives
- 2 tablespoons minced fresh oregano
- 2 tablespoons chopped fresh parsley
- 1 bunch green onions, chopped
- 1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
- ¼ cup red wine vinegar
- ½ cup grated Parmesan cheese
- salt and pepper to taste
Instructions:
Bring a large pot of salted water to a boil, add pasta and cook until al dente, 9 to 12 minutes. Drain and rinse under cold water. Set aside to cool.
As the pasta is cooking, heat olive oil in a large skillet over medium-low heat. Add olives, oregano, parsley, green onions, and chickpeas. Reduce heat to low; cook for about 20 minutes. Set aside to cool, 10 to 15 minutes.
Transfer chickpea mixture to a large bowl; add pasta and toss. Stir in vinegar, grated Parmesan cheese and season with salt and pepper. Cover and refrigerate, 8 hours to overnight.
When ready to serve, taste for seasoning and add more vinegar, olive oil, salt, and pepper if desired.
Prep Time: 10 mins/Cooking Time: 25 mins/ Total Time: 8 hrs 45 mins
Servings: 6
Calories: 424.1
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