Make Dressing: In a large bowl, whisk together balsamic vinegar, garlic, salt, thyme, and oregano; whisk to blend. Whisking constantly, drizzle in olive oil and continue whisking until combined.
This light summer pasta dish pops with color and bursts with flavor. The smooth texture of the pasta and chickpeas combined with the crunchy walnuts and fresh arugula makes this dish a summer classic!
Servings and Ingredients
|¼ c.||Gustare Vita balsamic vinegar|
|1 tsp.||fresh garlic, minced|
|1 tsp.||Hy-Vee dried thyme leaves|
|½ tsp.||dried oregano leaves|
|¼ c.||Gustare Vita olive oil|
|1||(15-oz.) can Hy-Vee chickpeas, or garbanzo beans, drained, and rinsed|
|4 oz.||fresh mozzarella pearls|
|Hy-Vee ground black pepper|
|½||(16-oz.) box Hy-Vee pasta shells or rotini|
|½ c.||Parmesan cheese, freshly grated|
|1 c.||fresh arugula, or spinach|
|2 c.||cherry tomatoes, red or yellow, halved|
|1 c.||California walnuts, toasted and coarsley chopped|
Things To Grab
- Large bowl
- Plastic wrap
- Large pot
Toss chickpeas and mozzarella together with dressing in large bowl, season with black pepper. Cover bowl with plastic wrap and let stand at room temperature for 30 minutes.
When ready to assemble, fill a large pot with lightly salted water and bring to boiling. Add pasta and cook according to package directions. Drain; transfer directly into the chickpea mixture.
Toss chickpea mixture and pasta together. Mix in Parmesan, fresh arugula or spinach, tomatoes, and walnuts. Serve at room temperature or chilled.
Amounts Per Serving
- Total Fat: 22g
- Cholesterol: 15mg
- Sodium: 530mg
- Total Carbohydrates: 35g
- Protein: 13g
Courtesy of California Walnuts