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Pasta Salad With Chickpeas And Olives

408 faves
Nutrition per serving    (USDA % daily values)
CAL
280
FAT
69%
CHOL
2%
SOD
19%

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Ingredients for 8 servings

1 lb fusilli pasta, cooked, rinsed under cold water and drained

1 pint grape tomatoes, halved lengthwise

1/2 medium red onion, thinly sliced

2/3 cup pitted kalamata olives

15 oz. can chickpeas, drained and rinsed

4 ounces crumbled ricotta salata cheese, or feta cheese

1/2 cup rough-chopped fresh basil

1/2 cup rough-chopped Italian parsley

1/4 cup white wine vinegar

1 heaping tablespoon Dijon mustard

2 cloves garlic, pressed

2/3 cup extra virgin olive oil

Salt and pepper

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