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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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