Ingredients
Scale
- ½ cup Extra Virgin Olive Oil
- ¼ cup Red Wine Vinegar
- 1 large Garlic Clove, grated or minced finely
- ½ teaspoon Sugar
- ½ teaspoon Italian Seasoning
- ½ teaspoon Salt, plus 1 tablespoon for the pasta water
- ¼ teaspoon Black Pepper
- Pinch Crushed Red Pepper (optional)
- 8 ounces Tricolor Rotini Pasta
- 16 ounce Can Chickpeas, drained and rinsed
- 8 ounces Fresh Mozzarella Pearls
- 1 Pint Small Tomatoes (cherry, grape, or other small variety), cut in half
- 3 ounces Pitted Black Olives, sliced
- Chopped parsley for garnish (optional)
Instructions
- Make the dressing first. Add olive oil, red wine vinegar, garlic, sugar, Italian seasoning, salt, black pepper, and crushed red pepper to a small jar. Shake well and refrigerate.
- Cook the pasta to al dente according to package directions. Drain it in a colander and rinse with cold water.
- Add the cooled pasta, chickpeas, mozzarella pearls, tomatoes, and olives to a large bowl.
- Pour the dressing over the salad ingredients.
- Toss gently to coat everything evenly.
- Refrigerate for 30 minutes to chill.
- Toss well before serving. Garnish with chopped parsley if desired.
Notes
- Chickpea pasta can be used. It holds up well in salads and adds extra protein.
- Fresh mozzarella is excellent in pasta salad for its creamy texture.
- Common mistakes include overcooking the pasta and not rinsing it to stop the cooking process.
- This salad lasts for 3-4 days in a sealed container in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook, Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 420
- Sugar: 5g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 20mg