This refreshing pasta salad can be served as a main course in lieu of a hot pasta during the summer months. Though served cold as a light dish, the combination of robust flavors and healthy ingredients makes it a satisfying meal on its own or alongside simple meat and vegetable dishes.
Ingredients:
1 lb. cooked farfalle pasta
zest and juice from 1 lemon
1/2 cup canola or olive oil
1 tsp. salt
1/4 tsp. black pepper
1 – 15 oz can chick peas, drained and rinsed
1/4 cup fresh basil chiffonade
1/4 cup minced red onion
Directions:
After cooking the pasta, drain and rinse immediately with cold water to stop the cooking process. Refrigerate while you prep your other ingredients. In a large mixing bowl, add all of the above ingredients and mix thoroughly. For maximum flavor, allow to refrigerate for a minimum of 1 hour. Serve cold.
