Chickpea Pasta Salad
Chickpea pasta salad recipe is an easy summer dish featuring creamy bocconcini & spicy salami with a simple vinaigrette.
Servings: 8 servings
Calories: 487
Ingredients
- ¾ pound rotini pasta 12 ounces dry (6 cups cooked)
- 1 pound grape tomatoes halved (or cherry tomatoes)
- 1 (15 ounce each) can chickpeas rinsed and drained (garbanzo beans)
- 1 cup salami sausage chopped
- 1 cup small bocconcini balls halved (baby mozzarella)
- 1 clove garlic crushed
- 7 Tablespoons extra virgin olive oil
- 4 Tablespoons white wine vinegar
- 10 leaves basil finely chopped
- salt and freshly ground black pepper to taste
Instructions
- In a large bowl, toss pasta, tomatoes, chickpeas, salami, and bocconcini together.
- In a small dish, whisk together garlic, olive oil, and vinegar to make dressing.
- Add dressing and basil to the large bowl and toss everything together. Sprinkle with salt and freshly cracked pepper to taste.
Notes
- Leftovers will keep in the refrigerator for no more than 2-3 days because the dressing is made with fresh garlic. If stored longer, there is a risk that the garlic, which has extremely low acidity, may produce botulism, a serious toxin, and that is not a risk worth taking.
Nutrition
Calories: 487 | Carbohydrates: 34g | Protein: 12g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 16mg | Sodium: 334mg | Potassium: 289mg | Fiber: 2g | Sugar: 3g | Vitamin A: 505IU | Vitamin C: 8mg | Calcium: 63mg | Iron: 1mg