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Tricolor Macaroni Salad With Cheese Dressing

Healthy.Eater's picture
  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.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2233 Calories from Fat 744

% Daily Value*

Total Fat 84 g129.1%

Saturated Fat 10.9 g54.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1642.8 mg68.4%

Total Carbohydrates 317 g105.5%

Dietary Fiber 39.1 g156.3%

Sugars 9.8 g

Protein 59 g118%

Vitamin A 62.4% Vitamin C 137.9%

Calcium 35.3% Iron 102.4%

*Based on a 2000 Calorie diet


Tricolor Macaroni Salad With Cheese Dressing Recipe