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Pasta Salad with Tomatoes, Mozzarella, and Chickpeas
Credit:
Ren Fuller
Recipe Summary
prep: 25 mins
total: 45 mins
Yield: Serves 6 to 8
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
1/3 cup extra-virgin olive oil
1 pint cherry tomatoes, halved
1 pound gemelli or fusilli
1 fennel bulb, cored and chopped (1 1/2 cups)
3 tablespoons capers, chopped, plus 2 tablespoons brine
1 can (15 ounces) chickpeas, drained and rinsed
4 ounces salted mozzarella, cubed (3/4 cup)
1 ounce Parmigiano-Reggiano, grated (1/4 cup)
1/2 cup chopped flat-leaf parsley
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
Pasta Salad with Tomatoes, Mozzarella, and Chickpeas
Credit:
Ren Fuller
Recipe Summary
prep: 25 mins
total: 45 mins
Yield: Serves 6 to 8
Gallery
Pasta Salad with Tomatoes, Mozzarella, and Chickpeas
Credit:
Ren Fuller
Pasta Salad with Tomatoes, Mozzarella, and Chickpeas
Credit:
Ren Fuller
Pasta Salad with Tomatoes, Mozzarella, and Chickpeas
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
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
- 1/3 cup extra-virgin olive oil
- 1 pint cherry tomatoes, halved
- 1 pound gemelli or fusilli
- 1 fennel bulb, cored and chopped (1 1/2 cups)
- 3 tablespoons capers, chopped, plus 2 tablespoons brine
- 1 can (15 ounces) chickpeas, drained and rinsed
- 4 ounces salted mozzarella, cubed (3/4 cup)
- 1 ounce Parmigiano-Reggiano, grated (1/4 cup)
- 1/2 cup chopped flat-leaf parsley
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 oil. Stir in 1/4 teaspoon each salt and pepper. In a fine-mesh sieve, toss tomatoes with 1 teaspoon salt; let stand 15 minutes to drain.
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 and toss with half of vinaigrette. Let cool completely, about 20 minutes.
Meanwhile, in a large bowl, toss fennel, capers and brine, chickpeas, mozzarella, and salted tomatoes with remaining 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 parsley; 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
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All Reviews for Pasta Salad with Tomatoes, Mozzarella, and Chickpeas
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pasta Salad with Tomatoes, Mozzarella, and Chickpeas
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
