Macaroni Salad With Basil Tomatoes And Chick Peas
|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|
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.