Pasta Day: Pasta Salad With Chickpeas, Artichoke Hearts, And Olives

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* Exported from MasterCook *

 

Pasta Salad With Chickpeas, Artichoke Hearts, And Olives

 

Recipe By : Pasta East to West by Nava Atlas, page 47

Serving Size : 4 Preparation Time :0:00

Categories : Pasta, Couscous, Etc. Salads, Main Dish

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces fusilli or rotini

OR other short pasta shape

1 cup canned chickpeas -- drained and rinsed

6 ounces jarred marinated artichoke hearts -- with liquid,

chopped

1/2 cup chopped and pitted black olives -- preferably cured

1 medium red bell pepper

cut into short narrow strips

1 large carrot -- peeled

and thinly sliced

1/4 cup finely chopped fresh parsley

1 tablespoon extra-virgin olive oil -- or more to taste

2 tablespoons white balsamic vinegar

OR white wine vinegar -- or more to taste

Salt and freshly ground black pepper

 

4 to 6 servings

 

The ingredients given for this delectable salad can be easily doubled to

make it party-size.

 

Cook the pasta in plenty of rapidly simmering water until al dente. Drain

and rinse under cool water, then drain well again.

 

Meanwhile, combine the chickpeas, artichoke hearts and liquid, olives, red

pepper, carrot, and parsley in a large serving bowl. Add the pasta and

toss together. Add the oil and vinegar, then season to taste with salt and

pepper, and toss again. Cover and refrigerate until needed, or serve at once.

 

Calories: 190, Carbohydrate: 28 g, Total Fat: 6 g, Cholesterol: 0 g,

Protein: 6 g, Sodium: 132 mg

 

 

 

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