Chickpea and Olive Pasta Salad
A perfect dish for a picnic. Accompany with some rosemary roasted chicken, *Pinot Grigio wine and a loaf of semolina bread -- a delicious combination.
Ingredients
1 pound ditali
One 16-ounce can chickpeas, undrained
2 cloves garlic, blanched and minced
One 6-ounce can pitted black olives, sliced
1 small red onion, chopped
¼ cup Colavita extra virgin olive oil
Juice of ½ lime
2 tablespoons fresh cilantro, chopped
Freshly ground black pepper to taste
Salt to taste (optional)
Serves 4 to 5
Directions
Cook the pasta, drain well, and immediately rinse in cold water. Shake off the excess water and chill. In a medium bowl, combine the pasta with the chickpeas, garlic, olives, onions, oil, lime juice, cilantro, pepper, and salt. Toss well and serve. Suggested wine: Bolla Pinot Grigio
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