Recipe for Tortellini-Chickpea Pasta Salad from Good Cheap Eats: Everyday Dinners and Fantastic Feasts for $10 or Less
Author Jessica Fisher on Tortellini-Chickpea Pasta Salad:
Pasta salad has always been one of my go-to meals. If I add hearty ingredients like beans or cheese, the men in my midst are appeased. If I add veggies, I’m a happy camper. So, naturally, this salad has both.
Cooks&Books&Recipes Featured Cook Amy:
When I’m asked to bring a side dish to a party, potluck, or cookout, I almost always go with some type of pasta salad. They’re typically quick + simple to make, they’re great cold straight from the fridge or at room temperature, + they’re usually pretty darn crowd-pleasing. =) So, when I started leafing through my newly-arrived cookbook, Good Cheap Eats, + saw a recipe for a lemony Tortellini-Chickpea Pasta Salad, I knew that I had to give it a try. Conveniently, I was having a big group over to my house for a potluck dinner the following day, so I had a great audience to try it out on.
And the verdict from myself and my guests? This pasta salad is SO delicious. Truly, this might be the best pasta salad I’ve ever made! And the finished product is so vibrant + colorful, which makes for a lovely presentation. There’s delicious cheese tortellini, hearty chickpeas, + bright, crisp vegetables (carrots, spinach + tomatoes), all tossed with an amazingly wonderful homemade lemon, herb + garlic vinaigrette. Including all chopping, prepping, + cooking, it only took me about 30 minutes to make this from start to finish, which was much appreciated by this busy working mama. As listed, this recipe serves about 4-6 as a side dish, but it’s easily doubled or even tripled (which is what I did) if you’re serving a bigger group.
Tortellini-Chickpea Pasta Salad
Featured Recipe From: Good Cheap Eats: Everyday Dinners and Fantastic Feasts for $10 or Less
MEATLESS | MAKE-AHEAD
Yield: Serves 4
1 (12-ounce) package cheese tortellini (fresh, dried, or frozen)
1⁄3 cup red wine vinegar
Juice of 1⁄2 lemon
1⁄2 teaspoon minced garlic
1⁄2 teaspoon dried oregano
Kosher salt and freshly ground black pepper
1⁄3 cup extra-virgin olive oil
2 cups cooked or canned chickpeas (rinsed and drained if canned)
2 cups chopped fresh spinach
1 (10-ounce) package grape tomatoes
1⁄4 cup chopped peeled carrots
1. Bring a large pot of salted water to a boil over high heat and cook the tortellini according to the package directions. Drain and let cool slightly.
2. In a small jar or bowl, combine the vinegar, lemon juice, garlic, oregano, and salt and pepper to taste. Place the lid on the jar and shake well or whisk until smooth. Add the olive oil and shake or whisk again to emulsify.
3. In a large bowl, combine the tortellini, chickpeas, spinach, tomatoes, and carrots. Pour the dressing over the salad and toss gently to combine. Adjust the seasonings as desired. Pack in individual serving containers and serve chilled or at room temperature.
MAKE IT AHEAD: Store the finished salad in the refrigerator for up to 4 days.
© 2014 Jessica Fisher
Reprinted with permission from Good Cheap Eats: Everyday Dinners and Fantastic Feasts for $10 or Less, by Jessica Fisher (Harvard Common Press)