Zesty Southern Pasta and Bean Salad

Ingredients

Tap an ingredient to see possible substitutions.

• 1 (16 ounce) package rotelle pasta
  Click to see substitutions
• 2 tablespoons extra virgin olive oil
  Click to see substitutions
• ½ cup chopped oil-cured olives
  Click to see substitutions
• 2 tablespoons minced fresh oregano
  Click to see substitutions
• 2 tablespoons chopped fresh parsley
  Click to see substitutions
• 1 bunch green onions, chopped
  Click to see substitutions
• 1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
  Click to see substitutions
• ¼ cup red wine vinegar
  Click to see substitutions
• ½ cup grated Parmesan cheese
  Click to see substitutions
• salt and pepper to taste
  Click to see substitutions

Instructions

1. 1
   Bring a large pot of salted water to a boil, add pasta and cook until al dente, 9 to 12 minutes. Drain and rinse under cold water. Set aside to cool.
2. 2
   As the pasta is cooking, heat olive oil in a large skillet over medium-low heat. Add olives, oregano, parsley, green onions, and chickpeas. Reduce heat to low; cook for about 20 minutes. Set aside to cool, 10 to 15 minutes.
3. 3
   Transfer chickpea mixture to a large bowl; add pasta and toss. Stir in vinegar, grated Parmesan cheese and season with salt and pepper. Cover and refrigerate, 8 hours to overnight.
4. 4
   When ready to serve, taste for seasoning and add more vinegar, olive oil, salt, and pepper if desired.