Chickpea Pasta Salad

"This is a different and very tasty salad. I have even added cooked chicken or beef to the mixture. Prep time does not include boiling the pasta and cooking time is chilling time. Adjust all amounts to taste."
 
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photo by Dreamer in Ontario photo by Dreamer in Ontario
photo by Dreamer in Ontario
Ready In:
12mins
Ingredients:
12
Serves:
8
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ingredients

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directions

  • Cook pasta in boiling water until firm-tender drain, and rinse under cold water until cool; drain again well.
  • In a medium bowl, combine the cooked pasta, chick-peas, carrot, bell pepper and green onions.
  • In a small bowl, whisk together the vinegar, mayo, mustard, black pepper, salt and Italian seasoning until well blended (adding more spices to taste); pour over the salad; toss to coat evenly.
  • Cover, and refrigerate for 2 hours to blend flavors.

Questions & Replies

  1. Could you use red wine vinegar instead or is it only good with balsamic?
     
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Reviews

  1. You have to love balsamic to enjoy this recipe (which I do!). I found this very addicting. Since it was just me eating it, I had leftovers for a few days and it kept well. The mayo was barely noticeable but was critical for getting the dressing to stick to the pasta. What a great way for a vegetarian to get some protien.
     
  2. You've done it again, Kit. Another 5 star recipe. This was simply delicious. I really like the addition of the chick peas with the pasta. It's almost a complete meal in a bowl. I did use a whole grain pasta instead of spinach. This dish would probably look nicer with the green pasta.
     
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Tweaks

  1. You've done it again, Kit. Another 5 star recipe. This was simply delicious. I really like the addition of the chick peas with the pasta. It's almost a complete meal in a bowl. I did use a whole grain pasta instead of spinach. This dish would probably look nicer with the green pasta.
     

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