Spiral Pasta Salad With Chickpeas

Spiral Pasta Salad With Chickpeas


41 people made this

Freshly cooked fusilli pasta combined with chickpeas, olives, parsley and spring onions. Simply tossed with red wine vinegar and grated Parmesan cheese.

Anita Hughes

Serves: 6 

  • 500g fusilli pasta
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup oil-cured olives, pitted and diced
  • handful finely chopped fresh oregano
  • handful chopped fresh parsley
  • 1 bunch spring onions, diced
  • 1 tin (400g) chickpeas, drained
  • 4 tablespoons red wine vinegar
  • 1/2 cup grated Parmesan cheese
  • salt and freshly ground black pepper, to taste

Preparation:15min  ›  Cook:35min  ›  Extra time:1day marinating  ›  Ready in:1day50min 

  1. Bring a large saucepan of salted water to a boil, add pasta and cook as packet directs until al dente. Drain and rinse under cold water. Set aside to chill.
  2. In a large frying pan, heat the olive oil over medium low heat. Add the olives, oregano, parsley, spring onions and chickpeas. Reduce heat to low and cook for about 20 minutes. Set aside to cool.
  3. In a large bowl, toss the pasta with the chickpea mixture. Add the vinegar, grated cheese and salt and pepper to taste. Let sit in refrigerator overnight. When ready to serve, taste for seasoning and add more vinegar, olive oil, salt and pepper if desired.

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