As the weather continues to bring forth sunshine, picnics and barbecues are wonderful outdoor activities for family to come together and enjoy all that nature has to offer this Spring. Something that really brings together delicious, barbecue foods is a light, pasta salad as a side dish. Combining cold whole wheat pasta, chickpeas, basil and Italy’s finest extra virgin olive oil is sublime compliment to a family picnic.
3 tablespoon of Flora Extra Virgin Olive Oil
1 can of chickpeas, drained
1 cup of fresh basil, chopped
1/3 cup of Flora Extra Virgin Olive Oil
1/4 cup of red wine vinegar
1 clove of garlic, crushed
1 teaspoon of salt and pepper
Preheat the oven to 350 degrees. Spread the halved tomatoes onto it and drizzle with olive oil. Sprinkle liberally with salt and pepper. Slide into the oven and roast for 20 minutes. Stir well, scraping the bottom of the pan as possible. Cook for an additional 10 minutes. Remove from the oven and cool.
Meanwhile, cook the pasta according to package directions. Rinse with cool water after draining.
In a large mixing bowl, toss together the roasted tomatoes, rotini, chickpeas and basil. Set aside.
In a small mixing bowl, whisk together the vinaigrette ingredients. Pour over the tomato and pasta mixture and toss well to coat. Chill in the fridge for at least 1 hour.