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!
Preparation Time
10 mins
Cooking Time
25 mins
Total Time
35 mins
Calories
424 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
When ready to serve, taste for seasoning and add more vinegar, olive oil, salt, and pepper if desired.
Ingredients
2 tablespoons extra virgin olive oil
½ cup grated Parmesan cheese
salt and pepper to taste
2 tablespoons chopped fresh parsley
1 bunch green onions, chopped
¼ cup red wine vinegar
1 (16 ounce) package rotelle pasta
½ cup chopped oil-cured olives
2 tablespoons minced fresh oregano
1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
