No-mayo pasta e ceci salad
6 oz, such as cellentani or campanelle
Extra virgin olive oil
1 clove(s), medium, chopped
½ tsp(s), flaky, or to taste
1 tsp(s), finely chopped
Crushed red pepper flakes
½ tsp(s), or more to taste
30 oz, rinsed and drained
3 cup(s), packed, very thinly sliced
2 tbsp(s), fresh, chopped
1 tsp(s), finely grated (plus extra for garnish)
⅛ tsp(s), or to taste
- 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.
- 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.
- 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.
- Serving size: 1 cup