Insalata di pasta e ceci

Pasta salad with chickpeas

A pasta salad for a hot summer day.

Ingredients:

1 lb. pasta shells
1-1/3 cups chickpeas (garbanzo beans)
3-1/2 oz. bacon, better if it's one thick slice
1 cup red bell pepper cut in small pieces
1/3 cup sliced black olives
3 Tbsp. chopped pickles (without dill)
3 Tbsp. fresh chopped Italian parsley
2 Tbsp. capers
1 clove garlic
3 Tbsp. fresh squeezed lemon juice
1/2 cup extra virgin olive oil
pepper
salt to taste


Instructions:

1. Prepare the pasta as directed.
2. Meanwhile cut the bacon into small pieces, fry it and then drain off the excess grease.
3. In a large bowl put the chickpeas, bacon, pickles, olives, parsley and capers.
4. In a small bowl beat the lemon juice with the oil, a pinch of salt and pepper.
5. When the pasta is ready rinse it with cold water and then drain it well.
6. Add the pasta to the bowl and mix.
7. Press down on the garlic clove to open it a bit, but not so much that it breaks into pieces. Put a toothpick through it and add it to the pasta.
8. Now add the oil mixture and combine it all well.
9. Leave it the refrigerator for an hour or so. You can prepare it one day ahead.
10. Remove the garlic before serving.


Notes:

Use the pasta of your choice, I love to use wagon wheel pasta or bow tie pasta too.

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