Pasta salad is always better when made ahead. The idea for tossing the just-cooked pasta with olive oil and garlic came from one of Julia Child’s cookbooks some time ago. If you do this when the pasta is hot, it absorbs the garlic flavor—and makes for a better-tasting pasta salad. Vary the vegetables, using peas, green beans or red or pink kidney beans in place of chickpeas.
- 1 lb. dried pasta such as farfalle, rotini, twists or shells
- 1/4 cup olive oil plus 1 Tbs. with minced garlic
- 1 carrot, halved lengthwise and sliced thin crosswise
- 2 ears corn cut from cob, or about 1 cup frozen corn
- 1/2 green, red or yellow bell pepper, diced
- 1/3 to 1/2 cup minced onion
- 1 tomato, chopped
- 11/3 to 2 cups chickpeas, drained and rinsed
- 2 Tbs. fresh snipped chives
- 1 tsp. salt
- Freshly ground black pepper to taste
- 1 to 1 1/2 Tbs. balsamic vinegar
- 1 to 1 1/2 Tbs. water
- 1 large clove garlic, minced
- 2 tsp. dried basil leaves, crumbled or 2 to 3 Tbs. chopped fresh basil
- Cook pasta al dente according to package directions. Drain and toss with 1 tablespoon oil mixed with garlic.
- In bowl, combine carrot, corn, pepper, onion, tomato, chickpeas and chives. Sprinkle with salt and pepper and toss well. Add pasta and toss to combine.
- To make vinaigrette, mix remaining oil, vinegar, water, garlic and basil in bowl. Season with salt and pepper, and blend well. Drizzle vinaigrette over salad and toss well. Let stand for 30 minutes before serving.
- Serving Size: Serves 8 to 12
- Calories: 230
- Carbohydrate Content: 37 g
- Fat Content: 7 g
- Fiber Content: 3 g
- Protein Content: 7 g
- Saturated Fat Content: 1 g
- Sodium Content: 280 mg