Reviews
Add Rating & Review
Back to Pasta Salad with Chickpeas, Green Beans, and Basil
All Reviews for Pasta Salad with Chickpeas, Green Beans, and Basil
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 25 mins
total: 45 mins
Yield: Serves 6 to 8
Pasta Salad with Green Beans and Basil
Ingredients
Ingredient Checklist
1 small clove garlic, minced
Kosher salt and freshly ground pepper
1 tablespoon fresh lemon juice
2 tablespoons red-wine vinegar
1 teaspoon dried oregano
1/2 cup mayonnaise
1 pound farfalle
3 cups green beans, sliced and blanched
1/2 cup chopped red onion (for less bite, soak it in cold water for 10 minutes, then drain)
3 tablespoons capers, chopped, plus 2 tablespoons brine
1 can (15 ounces) chickpeas, drained and rinsed
1 ounce Parmigiano-Reggiano, grated (1/4 cup)
1/2 cup chopped fresh basil leaves
Cook's Notes
Be sure to boil the noodles for the longest cooking time listed on the package, since they won’t continue to cook in piping-hot sauce as they would in warm dishes.
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 25 mins
total: 45 mins
Yield: Serves 6 to 8
Pasta Salad with Green Beans and Basil
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 25 mins
total: 45 mins
Yield: Serves 6 to 8
Recipe Summary
prep: 25 mins
total: 45 mins
Yield: Serves 6 to 8
prep: 25 mins
total: 45 mins
prep:
25 mins
total:
45 mins
Yield: Serves 6 to 8
Serves 6 to 8
Pasta Salad with Green Beans and Basil
Pasta Salad with Green Beans and Basil
Ingredients
Ingredients
- 1 small clove garlic, minced
- Kosher salt and freshly ground pepper
- 1 tablespoon fresh lemon juice
- 2 tablespoons red-wine vinegar
- 1 teaspoon dried oregano
- 1/2 cup mayonnaise
- 1 pound farfalle
- 3 cups green beans, sliced and blanched
- 1/2 cup chopped red onion (for less bite, soak it in cold water for 10 minutes, then drain)
- 3 tablespoons capers, chopped, plus 2 tablespoons brine
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 ounce Parmigiano-Reggiano, grated (1/4 cup)
- 1/2 cup chopped fresh basil leaves
Directions
Using the side of a chef’s knife, mash garlic with 1 teaspoon salt into a paste. Transfer to a small bowl; whisk in lemon juice, vinegar, oregano, and mayonnaise. Stir in 1/4 teaspoon each salt and pepper.
Cook pasta in generously salted water according to package directions until cooked all the way through. Drain (but don’t rinse, which would waterlog the noodles), then spread on a rimmed baking sheet. Let cool completely, about 20 minutes.
Meanwhile, in a large bowl, toss green beans, onions, capers and brine, and chickpeas with vinaigrette. Add pasta; toss to combine. Season with salt and pepper. Refrigerate up to a day ahead; let stand at room temperature at least 30 minutes before serving. (Cold pasta salad is too firm and less flavorful.) Toss with Parmigiano-Reggiano and basil; serve.
Cook's Notes
Be sure to boil the noodles for the longest cooking time listed on the package, since they won’t continue to cook in piping-hot sauce as they would in warm dishes.
Cook’s Notes
Be sure to boil the noodles for the longest cooking time listed on the package, since they won’t continue to cook in piping-hot sauce as they would in warm dishes.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Pasta Salad with Chickpeas, Green Beans, and Basil
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pasta Salad with Chickpeas, Green Beans, and Basil
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
