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Cherry Tomato & Chickpea Pasta Salad
Category
Main Course Side Dish
Prep Time
10 minutes
Cook Time
10 minutes
Ingredients
- 4 cups chicken broth
-
1 1/2 cups small pasta, such as Gnocchetti Napoletani
- 1 15-ounce can garbanzo beans, drained and rinsed
- 1 1/2 cups red and yellow grape or cherry tomatoes, (halved)
- 3/4 cup finely chopped red onion
- 1/2 cup chopped fresh basil leaves
- 1/4 cup chopped fresh mint leaves
- About 3/4 cup Red Wine Vinaigrette, (recipe follows)
- Salt and freshly ground black pepper
- 1/2 cup red wine vinegar
- 1/4 cup fresh lemon juice
-
2 teaspoons honey
-
2 teaspoons salt
- 3/4 teaspoon freshly ground black pepper
-
1 cup extra-virgin olive oil
For The Pasta Salad:
For The Red Wine Vinaigrette:
Instructions
- Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the small pasta. Cover partially and cook until the pasta is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the pasta through a strainer. Transfer the pasta to a large wide bowl and toss until it cools slightly. Set aside to cool completely.
Toss the pasta with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.
- Red Wine Vinaigrette: Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired. Yield: 1 3/4 cups
Nutrition
Nutrition
- per serving
- Calories
- 406
Amount/Serving
% Daily Value
- Carbs
- 45 grams
- Protein
- 11 grams
- Fat
- 21 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 3 milligrams
- Sodium
- 1368 milligrams
- Fiber
- 7 grams
- Sugar
- 9 grams
- Unsaturated Fat
- 17 grams
1 comment
Excellent and easy recipe!