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No-mayo pasta e ceci salad

No-Mayo Pasta e Ceci Salad

4
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, such as cellentani or campanelle

Extra virgin olive oil

3 Tbsp

Garlic

1 clove(s), chopped

Sea salt

½ tsp, flaky, or to taste

Rosemary

1 tsp, finely chopped

Crushed red pepper flakes

½ tsp, or more to taste

Canned chickpeas (garbanzo beans)

30 oz, rinsed and drained

Kale

3 cup(s), packed, very thinly sliced

Fresh basil

2 Tbsp, fresh, chopped

Lemon zest

1 tsp, finely grated (plus extra for garnish)

Black pepper

⅛ tsp, 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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