No-Mayo Pasta e Ceci Salad
- Total Time
The addition of chickpeas (AKA ceci in Italian) ups the fiber and protein in this Italian-inspired pasta salad.
uncooked pasta6 oz, such as cellentani or campanelle
extra virgin olive oil3 Tbsp
garlic clove(s)1 medium clove(s), chopped
sea salt½ tsp, flaky, or to taste
rosemary1 tsp, finely chopped
crushed red pepper flakes½ tsp, or more to taste
canned chickpeas30 oz, rinsed and drained
uncooked kale3 cup(s), packed, very thinly sliced
basil2 Tbsp, fresh, chopped
lemon zest1 tsp, finely grated (plus extra for garnish)
black pepper⅛ tsp, 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