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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.
servings: 6
total time: 1 hour 30 minutes
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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