3-BEAN CHICKPEA PASTA SALAD + KALAMATA VINAIGRETTE
Summer is the time of year when I start wanting salads of all sorts. Colorful, Fresh, and healthy recipes that are light, yet super satisfying, and packed with unforgettable flavor. This 3-Bean pasta salad fits the bill, plus it is made with chickpea pasta so you get the sans-gluten aspect--basically ideal. Too, the vinaigrette is briny, acidic, and savory- your mouth will say thank you!
"Make sure you don't overcook the pasta. I would stop 1-2 minutes before the package says it is al dente. The vinaigrette will also add moisture and you don't want the pasta to be mushy."
Notes: Can't find pea shoots? Go with arugula.
'3-BEAN CHICKPEA PASTA SALAD + KALAMATA VINAIGRETTE
Ingredients: 10 oz. cooked chickpea rotini, 1/2 red onion-chopped, 1 can 3-bean blend-drained and rinsed, 1 cup pea shoots. For the vinaigrette: 1/2 cup olive oil, 1/3 cup dry white wine, 1/4 cup minced Kalamata olives, 1 tsp. Kalamata brine, 2 tsp. Dijon mustard, 1/2 tsp. miced garlic, a big pinch of salt, 1/2 tsp. cracked pepper
1. Toss the cooked pasta with the onion, beans, and pea shoots in a large bowl.
2. In a separate bowl, whisk all of the vinaigrette ingredients together.
3. Pour the vinaigrette over the pasta, but hold some back. Refrigerate to allow the salad to macerate in the dressing.
4. Before serving, toss with the reserved vinaigrette, then add more cracked pepper to the top.
Tip: Chardonnay is great for the vinaigrette, but any dry white wine you love will do.