Chickpea-on-Chickpea Pasta Salad
Description
Chickpea pasta is tossed with marinated vegetables, goat cheese, and chickpeas then dressed in a gourmet saffron-infused herb pesto to make this potluck-perfect salad.
Ingredients
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1 (6 1/2 ounce) jar roasted red peppers, 1 tablespoon liquid reserved
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1 (6 ounce) jar sun-dried tomatoes packed in oil, 1 tablespoon liquid reserved
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1/2 (12 ounce) jar marinated eggplant strips, 1 tablespoon liquid reserved
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1 (3 1/4 ounce) container pickled Greek pepperoncini, 1 tablespoon liquid reserved
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2 cups chickpeas, drained and rinsed
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1 cup goat cheese marinated in olive oil, drained
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1 cup pitted kalamata olives, drained
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1/2 cup red onion, diced
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1 tablespoon extra-virgin olive oil
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2 teaspoons ground saffron
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1/8 cup fresh lemon balm
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1/8 cup fresh basil leaves
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1/8 cup fresh parsley
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1 tablespoon chopped fresh thyme
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1/8 cup pine nuts
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1 (10 1/2 ounce) package chickpea fusilli
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1 tablespoon extra-virgin olive oil
Directions
1
Cut red peppers, sun-dried tomatoes, eggplants, and pepperoncini into bite-sized pieces. Place cut vegetables in a large bowl. Add chickpeas, goat cheese, olives, and onion.
2
Whisk olive oil and saffron together in a small bowl. Add the reserved liquids from the peppers, tomatoes, eggplant, and pepperoncini.
3
Grind lemon balm, basil, parsley, and thyme in a mortar until coarse. Add pine nuts and grind into a chunky paste. Whisk the saffron-oil mixture until combined; pour over the vegetable-cheese mixture. Cover and refrigerate.
4
Bring a large pot of lightly salted water to a boil. Add fusilli, stir once, and boil until just tender yet firm to the bite, 8 to 10 minutes. Drain and toss with 1 tablespoon olive oil; do not rinse. Spread pasta into a single layer on a large baking sheet and let cool, at least 20 minutes.
5
Add cooled pasta to the vegetable mixture. Gently toss to coat. Be careful not to stir the pasta as it might fall apart.