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Pasta: Farfalle and Chickpea Salad




Source of Recipe


Victor-Antoine D'Avila-Latourrette


List of Ingredients




Salad:

1/2 pound farfalle (bow tie) pasta

One (15.5-ounce) can chickpeas, drained and rinsed

12 ripe cherry tomatoes, cut in half

1 green bell pepper, seeded and finely chopped

1 medium-size Vidalia onion, finely chopped

1/2 cup fresh basil leaves, coarsely chopped

1/3 cup fresh Italian parsley leaves, finely chopped

1 head Boston or another lettuce of your choice, separated into leaves

Dressing:

3 tablespoons plus 1 teaspoon extra virgin olive oil

5 teaspoons Spanish sherry vinegar (preferably Jerez) or red wine vinegar

1 garlic clove, minced

Salt and freshly ground black pepper to taste



Recipe



To make the salad, cook the pasta in boiling salted water until at dente. Drain and rinse the pasta under cold running water, then drain again, shaking the colander or strainer. Put the pasta in a deep bowl and add the chick- peas, tomatoes, bell pepper, onion, and herbs. Toss well to combine.

Place 3 lettuce leaves on each salad plate in the shape of a shamrock.

Whisk the dressing ingredients together in a measuring cup or small bowl until thickened. Let stand for 15 minutes before using. (It may be prepared ahead of time.)

When ready to serve, pour the dressing into the salad bowl. Toss and blend all the ingredients. Place an equal portion on top of the lettuce on each plate and serve immediately.

SERVES: 4-6