No-Mayo Pasta e Ceci Salad
7
Points®
Total time: 40 min • Prep: 20 min • Cook: 10 min • Serves: 8 • Difficulty: Easy
The addition of chickpeas (AKA ceci in Italian) ups the fiber and protein in this Italian-inspired pasta salad. The garlicky paste, flavored with rosemary and red pepper flakes, is simply addictive; the kale adds lots of crunch and color; and fresh lemon zest and basil brighten up the whole salad. This impressive salad is hearty enough for dinner and takes under 45 minutes to put together. You'll never make traditional pasta salad again!
Ingredients
Uncooked pasta
6 oz
Extra virgin olive oil
3 Tbsp
Garlic
1 medium clove(s)
Sea salt
0.5 tsp
Rosemary
1 tsp
Crushed red pepper flakes
0.5 tsp
Canned chickpeas (garbanzo beans)
30 oz
Uncooked kale
3 cup(s)
Basil
2 Tbsp
Lemon zest
1 tsp
Black pepper
0.125 tsp
Instructions
1
Cook pasta according to package directions, omitting the salt if desired. Drain; do not rinse. Spread pasta on an oversize plate or large rimmed baking sheet; let cool to room temperature, about 10 minutes.
2
Meanwhile, in a small saucepan, gently heat oil over very low heat just until it begins to shimmer, 1 minute; remove from heat. On a cutting board, use the blade and flat side of a chef’s knife to chop and smash garlic with 1/4 tsp salt to form a paste. Stir garlic paste, rosemary and red pepper flakes into warm oil.
3
In a large bowl, gently toss together pasta, oil mixture, chickpeas, kale, basil and lemon zest. Season with remaining 1/4 tsp salt and black pepper. Sprinkle with additional lemon zest and red pepper flakes, if desired.
4
Serving size: 1 cup
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