Pasta salad with sun-dried tomatoes, chickpeas and pickled onions

pasta salad with sun-dried tomatoesWhen you’re bored by the standard bland pasta salads, this one’s for you – particularly in the event you’re a vinegar freak (I do know I’m not the one one!)

My first step on this pasta salad makeover venture was so as to add some diet, within the type of radicchio (a great deal of nutritional vitamins) and chickpeas (fiber & protein). With these additions, and the usage of whole-grain pasta, this dish is fairly guilt-free.

Now, for the style. As a result of I used to be going for a Mediterranean theme, I used solar dried tomatoes, which I’ve grown to like much more since discovering the sort which are neither oil-packed or dried, however are tender and able to use. I discovered them randomly at a retailer within the Catskills, after which lately ordered more on Etsy.

I needed the salad to be tremendous tangy, so I threw in some capers and rapidly pickled a pink onion, then used a few of – properly, quite a lot of – the pickling vinegar within the salad.

I appreciated this a lot that I’ve made it two weeks in a row now. It may simply grow to be a weekly dependancy this summer season. Hey, there are worse issues to be hooked on than wholesome pasta salad.

Pasta Salad with Solar-dried Tomatoes, Chickpeas and Pickled Onions

1 medium pink onion, very thinly sliced – ideally with a mandoline
2/Three cup pink wine vinegar (or extra if wanted to cowl the onion)
1 teaspoon sugar or agave
Pinch salt
1 can chickpeas, drained and rinsed
2/Three cup chopped sun-dried tomatoes (oil-packed or different ready-to-use, see be aware above)
1 small head radicchio (Treviso is sweet right here) cored and diced (about 1½ cups)
2 tablespoons capers, rinsed
Three-Four tablespoons chopped contemporary basil
¼ teaspoon salt, or extra to style
Freshly floor black pepper
1 lb. entire grain elbow pasta
¼ cup extra-virgin olive oil

Place the onion in a bowl and pour on the vinegar, agave and a pinch of salt. Let sit for 1-2 hours. Spoon out the onions (reserving vinegar) and chop.

In a big bowl, mix the pickled onions, chickpeas, solar dried tomatoes, radicchio, capers, basil, salt and pepper.

Prepare dinner pasta till al dente. Drain and rinse with chilly water, draining very properly the second time. Place the pasta on prime of the components within the bowl, then pour on olive oil and 1/Four to ½ cup of the vinegar from the pickled onions (I prefer it with ½ cup, however you could wish to ease into it.) Stir all of the components collectively.

Finest served inside a number of hours, as refrigeration tends to uninteresting the flavors a bit (however nonetheless good!)

Serves Eight-10 as a facet dish

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Pasta salad with sun-dried tomatoes, chickpeas and pickled onions

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