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Photo of No-mayo pasta e ceci salad by WW

No-mayo pasta e ceci salad

8
4
4
SmartPoints® value per serving
Total Time
40 min
Prep
20 min
Cook
10 min
Serves
8
Difficulty
Easy
The addition of chickpeas (AKA ceci in Italian) ups the fibre and protein in this Italian-inspired pasta salad.

Ingredients

Uncooked pasta

6 oz, such as cellentani or campanelle

Extra virgin olive oil

3 tbsp(s)

Garlic clove(s)

1 clove(s), medium, chopped

Sea salt

½ tsp(s), flaky, or to taste

Rosemary

1 tsp(s), finely chopped

Crushed red pepper flakes

½ tsp(s), or more to taste

Canned chickpeas

30 oz, rinsed and drained

Uncooked kale

3 cup(s), packed, very thinly sliced

Fresh basil

2 tbsp(s), fresh, chopped

Lemon zest

1 tsp(s), finely grated (plus extra for garnish)

Black pepper

⅛ tsp(s), or to taste

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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