Sheila's Chickpea and Pasta Salad
Ready In: 35 mins
Serves: 10
Ingredients
- 1⁄4 cup red wine vinegar
- 1 -2 garlic clove, chopped
- 3 tablespoons olive oil
- 4 teaspoons fresh rosemary, chopped or 1 teaspoon dried rosemary
- 3⁄4 cup Italian parsley, chopped
- 1⁄4 cup pitted green olives, chopped
- 1⁄4 cup black olives, chopped
- 2 (19 ounce) cans chickpeas, drained and rinsed
- 1 -2 teaspoon salt
- fresh ground black pepper
- 1 lb penne or 1 lb farfalle pasta
- 1⁄2-1 cup feta cheese, crumbled
Directions
- Whisk together vinegar and garlic, followed by oil. Stir in rosemary, parsley and olives.
- Toss with chickpeas.
- Season with salt and pepper.
- Marinate 30 minutes.
- Cook pasta to desired doneness. Drain.
- Toss with chickpea mixture and feta cheese.
- Check seasoning and add more vinegar or oil if needed.
- Serve warm or at room temperature.
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