4

No-Mayo Pasta e Ceci Salad

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.
Ingredients

uncooked pasta

6 oz, such as cellentani or campanelle

extra virgin olive oil

3 Tbsp

garlic clove(s)

1 medium 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

30 oz, rinsed and drained

uncooked kale

3 cup(s), packed, very thinly sliced

basil

2 Tbsp, fresh, chopped

lemon zest

1 tsp, finely grated (plus extra for garnish)

black pepper

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

A happier, healthier you starts here