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Macaroni Salad With Basil Tomatoes And Chick Peas

Healthy.Eater's picture
Ingredients
  Elbow macaroni/Medium-size pasta shells 8 Ounce
  Canned chickpeas 19 Ounce, drained and rinsed (1 Can)
  Plum tomatoes 2 , cut into 1/2 inch pieces
  Green onions 2 , sliced (Including Tops)
  Firmly packed basil 1⁄4 Cup (4 tbs), coarsely chopped
  Lemon juice 3 Tablespoon
  Black pepper 1⁄4 Teaspoon
  Olive oil 1⁄3 Cup (5.33 tbs)
  Garlic 3 Clove (15 gm), halved
  Dried marjoram 3⁄4 Teaspoon, crumbled
  Dried rosemary 3⁄4 Teaspoon, crumbled
Directions

1 Cook the pasta in unsalted water according to package directions.
Drain, rinse undercold runningwaterto stop the cooking, and drain again, then transfer to a large bowl.
Add the chick peas, tomatoes, green onions, basil, lemonjuice, and pepperand toss together.
2 In an 8-inch skillet, heat the oil over low heat and add the garlic, rosemary, and marjoram.
Cookforabout5 minutes, turning the garlic as it colors, until it is golden and the oil is fragrant.
Strain the oil onto the pasta mixture, discarding the garlic and herbs, then toss to combine.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Pasta
Interest: 
Healthy

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