Friday, September 19, 2008

Macaroni Salad with Basil, Tomatoes and Chickpeas

If fresh basil isn't available, substitute 1/4 cup fresh parsley mixed with 1 teaspoon dried basil. Recipe serves 6.


8 ounces (250 g) elbow macaroni or medium-sized pasta shells
1 1/4 pound (600 g) canned chickpeas, drained and rinsed
2 egg tomatoes, cut into 1 inch (2.5 cm) pieces
2 spring onions including tops, sliced
1/4 cup firmly packed basil leaves, coarsely chopped
3 tablespoons lemon juice
1/4 teaspoon black pepper
1/3 cup olive oil
3 cloves garlic, halved
1/4 teaspoon each dried rosemary and marjoram, chopped


1. Cook the pasta according to the packet directions. Drain, rinse under cold running water to stop the cooking and drain again; then transfer to a large bowl. Add the chickpeas, tomatoes, spring onions, basil, lemon juice and pepper, and toss together.
2. In a small frying pan heat the oil over low heat and add the garlic, rosemary and marjoram. Cook for about 5 minutes, turning the garlic as it colors until it is golden and the oil is fragrant. Strain the oil onto the pasta mixture, discarding the garlic and herbs, then toss to combine. Serve either at room temperature or chilled. Will keep, refrigerated, for 2 days.

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