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Mediterranean Chickpea Pasta Salad
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Mediterranean Chickpea Pasta Salad
Rotini pasta, chickpeas, olives, cucumber, tomato, bell pepper, peperoncinis, feta cheese tossed with a white balsamic and garlic vinaigrette.
Mediterranean Chickpea Pasta Salad
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21 people Yepped this recipe
servings:
6
total time:
1 hour 30 minutes
added on
08/25/2024
recipe by:
Frankie
INGREDIENTS
1/2 cup dried chickpeas
12 ounces rotini pasta
1/2 cup sliced kalamata olives
1/2 cup sliced manzanilla olives
1 cup crumbled feta cheese
1 cup sliced peperoncinis
2 medium roma tomatoes, chopped
1 medium cucumber, chopped
1 red bell pepper, chopped
1/3 cup olive oil
3 TBSP white balsamic vinegar
2 medium garlic cloves, minced
1 TBSP Dijon mustard
salt & freshly ground black pepper
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DIRECTIONS
Rinse the dried chickpeas thoroughly then transer them to a small saucepan along with 3 cups of water and bring to a boil over medium-high heat.
Place a lid on the saucepan and reduce the heat to medium-low then simmer the chickpeas until tender, 60 to 70 minutes.
Drain and rinse chickpeas then place them into a large mixing bowl and set aside.
Make the pasta according to package directions then drain and rinse the pasta under cold water.
Put the cooked pasta into the bowl with the chickpeas along with the olives, feta, peperoncinis, tomatoes, cucumber, and bell pepper and set aside.
In a small bowl whisk together the olive oil, vinegar, garlic, Dijon, 1/2 tsp salt, and 1/4 tsp black pepper until thoroughly combined.
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