PASTA SALAD WITH GARBANZO BEANS

By jarren

Ingredients

• 8 oz fregola pasta (white, pearl-like
• 1 cup garbanzo beans
• 2 oz diced feta
• 2 oz cucumber, diced
• 1/2 small red onion, diced
• 2 tbsp parsley, minced
• 1 small garlic clove, minced
• 1/4 extra virgin olive oil
• 1 tbsp red wine vinegar
• salt and pepper, to taste

Details

Servings 4
Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

Salt and boil a large pot of water. Toast fregola in a dry, heavy-bottomed skillet, then add to boiling water. Cook, stirring frequently, until fregola is al dente, about 10 minutes. Drain. Toss with 1 tbsp olive oil and set aside to cool to room temperature.

Vinaigrette:

In a small bowl, whisk remaining olive oil, red wine vinegar, garlic and 1 tbsp parsley. Season with salt and pepper to taste.

In a large bowl, combine fregola, garbanzo beans, red onion, cucumber, feta, cherry tomatoes, the remaining parsley and salt and pepper to taste. Add vinaigrette and toss well to mix.

Serve at room temperature.