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Macaroni Salad With Basil Tomatoes And Chick Peas Recipe
|Elbow macaroni/Medium-size pasta shells||8 Ounce|
|Canned chickpeas||19 Ounce, drained and rinsed (1 Can)|
|Plum tomatoes||2 , cut into 1/2 inch pieces|
|Green onions||2 , sliced (Including Tops)|
|Firmly packed basil||1⁄4 Cup (4 tbs), coarsely chopped|
|Lemon juice||3 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Garlic||3 Clove (15 gm), halved|
|Dried marjoram||3⁄4 Teaspoon, crumbled|
|Dried rosemary||3⁄4 Teaspoon, crumbled|
Serving size: Complete recipe
Calories 2220 Calories from Fat 743
% Daily Value*
Total Fat 84 g129%
Saturated Fat 10.9 g54.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1633.7 mg68.1%
Total Carbohydrates 312 g104.1%
Dietary Fiber 38.7 g154.9%
Sugars 10.1 g
Protein 60 g119.6%
Vitamin A 108.1% Vitamin C 138.4%
Calcium 45.2% Iron 108.5%
*Based on a 2000 Calorie diet
Drain, rinse undercold runningwaterto stop the cooking, and drain again, then transfer to a large bowl.
Add the chick peas, tomatoes, green onions, basil, lemonjuice, and pepperand toss together.
2 In an 8-inch skillet, heat the oil over low heat and add the garlic, rosemary, and marjoram.
Cookforabout5 minutes, turning the garlic as it colors, until it is golden and the oil is fragrant.
Strain the oil onto the pasta mixture, discarding the garlic and herbs, then toss to combine.