Home Town Drive In Pasta Salad Recipes

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

Ingredients

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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