Home Town Drive In Pasta Salad Recipes

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CHICKPEA-ON-CHICKPEA PASTA SALAD



Chickpea-on-Chickpea Pasta Salad image

Chickpea fusilli is tossed with marinated vegetables and cheese then dressed in a fresh herb pesto to create a hearty pasta salad to serve at your next potluck. The oils and vinegar in the marinated ingredients helps create a savory dressing. This vegetarian meal can also be served in small quantities for a fun appetizer at your next get-together.

Provided by Buckwheat Queen

Categories     Salad     100+ Pasta Salad Recipes     Tomato Pasta Salad Recipes

Time 55m

Yield 16

Number Of Ingredients 17

1 (6.5 ounce) jar roasted red peppers, 1 tablespoon liquid reserved
1 (6 ounce) jar sun-dried tomatoes packed in oil, 1 tablespoon liquid reserved
½ (12 ounce) jar marinated eggplant strips, 1 tablespoon liquid reserved
1 (3.25 ounce) container pickled Greek pepperoncini, 1 tablespoon liquid reserved
2 cups chickpeas, drained and rinsed
1 cup goat cheese marinated in olive oil, drained
1 cup pitted kalamata olives, drained
½ cup red onion, diced
1 tablespoon extra-virgin olive oil
2 teaspoons ground saffron
⅛ cup fresh lemon balm
⅛ cup fresh basil leaves
⅛ cup fresh parsley
1 tablespoon chopped fresh thyme
⅛ cup pine nuts
1 (10.5 ounce) package chickpea fusilli
1 tablespoon extra-virgin olive oil

Steps:

  • Cut red peppers, sun-dried tomatoes, eggplants, and pepperoncini into bite-sized pieces. Place cut vegetables in a large bowl. Add chickpeas, goat cheese, olives, and onion.
  • Whisk olive oil and saffron together in a small bowl. Add the reserved liquids from the peppers, tomatoes, eggplant, and pepperoncini.
  • Grind lemon balm, basil, parsley, and thyme in a mortar until coarse. Add pine nuts and grind into a chunky paste. Whisk the saffron-oil mixture until combined; pour over the vegetable-cheese mixture. Cover and refrigerate.
  • Bring a large pot of lightly salted water to a boil. Add fusilli, stir once, and boil until just tender yet firm to the bite, 8 to 10 minutes. Drain and toss with 1 tablespoon olive oil; do not rinse. Spread pasta into a single layer on a large baking sheet and let cool, at least 20 minutes.
  • Add cooled pasta to the vegetable mixture. Gently toss to coat. Be careful not to stir the pasta as it might fall apart.

Nutrition Facts : Calories 239.9 calories, Carbohydrate 22.1 g, Cholesterol 5 mg, Fat 72.2 g, Fiber 3.9 g, Protein 6.8 g, SaturatedFat 2.6 g, Sodium 638.8 mg, Sugar 1.2 g

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