No-Mayo Pasta E Ceci Salad
4
Points®
Temps total: 40 min • Préparation: 20 min • Cuisson: 10 min • Portions: 8 • Difficulté: Facile
The addition of chickpeas (AKA ceci in Italian) ups the fibre and protein in this Italian-inspired pasta salad.
Ingrédients
Uncooked pasta
6 oz, such as cellentani or campanelle
Extra virgin olive oil
3 tbsp(s)
Garlic clove
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 drained chickpeas
30 oz, rinsed and drained
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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