I know the time for pasta salads has come and gone for most of you, but I always like a good pasta salad. This one has grape tomatoes, chickpeas, bell pepper, olives, pine nuts and a pesto dressing. It's really simple, quick and easy to put together.
Happy Thanksgiving to all the Canadians out there! I've been looking forward to this long weekend full of family, friends and food. I just pulled a pumpkin cheesecake out of the oven, though sadly I wasn't paying enough attention and the edges are a bit too brown but it will still be yummy.
If this sounds good, you might also like:
Orzo Salad with Chickpeas, Dill and Lemon
French Pasta Salad
Santa Fe Pasta Salad
Greek Barley Salad
Pesto and Chickpea Pasta Salad
Adapted from Bravo! Best of Bridge Cookbook
1/2 cup freshly grated Parmesan cheese
1/2 cup basil pesto
4 tbsp red wine vinegar
2 tbsp extra virgin olive oil
3 cloves garlic, minced
6 cups pasta (about 12 oz/375 g)
1 lb grape tomatoes, halved
1 yellow or red bell pepper, chopped
1 cup Kalamata olives, halved
1/2 cup toasted pine nuts
19 oz can chickpeas, rinsed and drained
In a large bowl, whisk together dressing ingredients, Set aside.
Cook pasta according to package directions. Drain and rinse under cold running water. In a large bowl, combine pasta, tomatoes, red pepper, olives and chickpeas. Add dressing and toss to coat. Cover and refrigerate for 1 hour to let flavours develop. Just before serving, taste the salad for seasoning. Stir in pine nuts.