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Love Chef: Chickpea And Olive Pasta

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Jul 27, 2008 8:10 am US/Eastern

Love Chef: Chickpea And Olive Pasta

PHILADELPHIA (CBS 3) ― CHICKPEA AND OLIVE PASTA SALAD

A perfect dish for a picnic. Accompany with some rosemary roasted chicken, *Pinot Grigio wine and a loaf of semolina bread—a delicious combination.

1 pound ditali

One 16-ounce can chickpeas, undrained

2 cloves garlic, blanched and minced

One 6-ounce can pitted black olives, sliced

1 small red onion, chopped

¼ cup Colavita extra virgin olive oil

Juice of ½ lime

2 tablespoons fresh cilantro, chopped

Freshly ground black pepper to taste

Salt to taste (optional)

Serves 4 to 5

Cook the pasta, drain well, and immediately rinse in cold water. Shake off the excess water and chill.

In a medium bowl, combine the pasta with the chickpeas, garlic, olives, onions, oil, lime juice, cilantro, pepper, and salt. Toss well and serve.

Suggested wine: Bolla Pinot Grigio

www.thelovechef.com

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