Cherry Tomato & Chickpea Pasta Salad
Cherry Tomato & Chickpea Pasta Salad
Category
Main Course Side Dish
Prep Time
10 minutes
Cook Time
10 minutes
Calories
406
Author:
Giada De Laurentiis
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 orzo 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
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