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!
Prep Time::10 mins
Cook Time::25 mins
Additional Time:: 8 hrs 10 mins
Total Time:: 8 hrs 45 mins
Servings::6
Ingredients
1 (16 ounce) package rotelle pasta
2 tablespoons extra virgin olive oil
½ cup chopped oil-cured olives
2 tablespoons minced fresh oregano
2 tablespoons chopped fresh parsley
1 bunch green onions, chopped
1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
¼ cup red wine vinegar
½ cup grated Parmesan cheese
salt and pepper to taste
Directions
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.
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.
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.
When ready to serve, taste for seasoning and add more vinegar, olive oil, salt, and pepper if desired.