Tricolor Macaroni Salad With Cheese Dressing
|Elbow macaroni/Medium-size pasta shells||8 Ounce|
|Canned chickpeas||19 Ounce, drained, rinsed (1 Can, 2.25 Cups)|
|Plum tomatoes||1 Cup (16 tbs), cut into 1/2-inch pieces (2 Plum Tomatoes)|
|Green onions||1⁄4 Cup (4 tbs), sliced (Including Tops, 2 Green Onions)|
|Basil leaves||1⁄4 Cup (4 tbs), coarsely chopped (Firmly Packed)|
|Lemon juice||3 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Garlic||3 Clove (15 gm), halved|
|Dried rosemary||3⁄4 Teaspoon, crumbled|
|Dried marjoram||3⁄4 Teaspoon, crumbled|
1 Cookthe pasta in unsalted water according to package directions. Drain, rinse undercold running water to stop the cooking, and drain again, then transfer to a large bowl. Add the chick peas, tomatoes, green onions, basil, lemon juice, and pepper and toss together.
2 In an 8-inch skillet, heat the oil over low heat and add thegarlic, rosemary, and marjoram. Cook for about 5 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.