RCI-ND.005.0099.001
Pasta and Veggie Salad
Pasta and Veggie Salad from the Recidemia collection
Prep25 min
Cook12 min
Total37 min
Servings4
Difficultyadvanced
Ingredients
- dried pasta such as farfalle1 lbrotini, twists or shells
- olive oil plus 1 tbs. with minced garlic¼ cup
- carrot1 unithalved lengthwise and sliced thin crosswise
- ears corn cut from cob2 unitor about 1 cup frozen corn
- green½ unitred or yellow bell pepper, diced
- ⅓ to ½ cup
- tomato1 unitchopped
- chickpeas1⅓ to 2 cupsdrained and rinsed
- 2 tbsp
- 1 tsp
- 1 unit
- 1 to 1½ tbsp
- 1 to 1½ tbsp
- clove garlic1 largeminced
- dried basil leaves2 tspcrumbled or 2 to 3 tbsp chopped fresh basil
Method
1
Bring a large pot of salted water to a boil and cook the dried pasta according to package directions until al dente, then drain and set aside to cool.
2
While the pasta cooks, prepare the vegetables: halve the carrot lengthwise and slice thin crosswise, cut corn from the cob (or use frozen corn), dice the bell pepper, and chop the tomato.
3
Mince the onion and large clove of garlic, keeping them separate for now.
4
Drain and rinse the chickpeas thoroughly under cold water, then place them in a large mixing bowl.
5
Add the cooled pasta, sliced carrot, corn, diced bell pepper, chopped tomato, and minced onion to the bowl with the chickpeas.
5 minutes
6
In a small bowl, whisk together the ¼ cup olive oil with 1 tablespoon olive oil infused with minced garlic, balsamic vinegar (1 to 1½ tbsp), water (1 to 1½ tbsp), salt, and freshly ground black pepper.
7
Pour the vinaigrette over the pasta and vegetable mixture, then add the dried basil leaves (crumbled) or fresh basil if using.
8
Toss everything together gently but thoroughly, ensuring the vinaigrette coats all ingredients evenly.
9
Taste and adjust seasoning with additional salt, pepper, or balsamic vinegar as needed, then gently fold in the fresh snipped chives just before serving.