Lemon Basil Chickpea Pasta Salad

This refreshing pasta salad can be served as a main course in lieu of a hot pasta during the summer months.  Though served cold as a light dish, the combination of robust flavors and healthy ingredients makes it a satisfying meal on its own or alongside simple meat and vegetable dishes.  


1 lb. cooked farfalle pasta

zest and juice from 1 lemon

1/2 cup canola or olive oil

1 tsp. salt

1/4 tsp. black pepper

1 – 15 oz can chick peas, drained and rinsed

1/4 cup fresh basil chiffonade

1/4 cup minced red onion


After cooking the pasta, drain and rinse immediately with cold water to stop the cooking process.  Refrigerate while you prep your other ingredients.  In a large mixing bowl, add all of the above ingredients and mix thoroughly. For maximum flavor, allow to refrigerate for a minimum of 1 hour.  Serve cold.

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