Pasta Salad with Tomatoes, Mozzarella, and Chickpeas

Name: Pasta Salad with Tomatoes, Mozzarella, and Chickpeas
Prep time: 25 min
Total time: 45 min
Yield: Serves 6 to 8
Ingredients: 1 small clove garlic, minced; Kosher salt and freshly ground pepper; 1 tablespoon fresh lemon juice; 2 tablespoons red-wine vinegar; 1 teaspoon dried oregano; 1/3 cup extra-virgin olive oil; 1 pint cherry tomatoes, halved; 1 pound gemelli or fusilli; 1 fennel bulb, cored and chopped (1 1/2 cups); 3 tablespoons capers, chopped, plus 2 tablespoons brine; 1 can (15 ounces) chickpeas, drained and rinsed; 4 ounces salted mozzarella, cubed (3/4 cup); 1 ounce Parmigiano-Reggiano, grated (1/4 cup); 1/2 cup chopped flat-leaf parsley

Recipe photo courtesy of Ren Fuller

An Italian remix on pasta salad that's sure to be the star of the party. Short, curly gemelli or fusilli noodles are perfect in this summery dish, as they leave room for other ingredients in every forkful, and the grooves hold the herbs and the zingy lemon vinaigrette.

Source: Martha Stewart Living, July/August 2019

45 mins 25 mins Serves 6 to 8

Total Time Prep Yield

Ingredients

Directions

1.
Using the side of a chef's knife, mash garlic with 1 teaspoon salt into a paste. Transfer to a small bowl; whisk in lemon juice, vinegar, oregano, and oil. Stir in 1/4 teaspoon each salt and pepper. In a fine-mesh sieve, toss tomatoes with 1 teaspoon salt; let stand 15 minutes to drain.
2.
Cook pasta in generously salted water according to package directions until cooked all the way through. Drain (but don't rinse, which would waterlog the noodles), then spread on a rimmed baking sheet and toss with half of vinaigrette. Let cool completely, about 20 minutes.
3.
Meanwhile, in a large bowl, toss fennel, capers and brine, chickpeas, mozzarella, and salted tomatoes with remaining vinaigrette. Add pasta; toss to combine. Season with salt and pepper. Refrigerate up to a day ahead; let stand at room temperature at least 30 minutes before serving. (Cold pasta salad is too firm and less flavorful.) Toss with Parmigiano-Reggiano and parsley; serve.

Cook's Notes

Be sure to boil the noodles for the longest cooking time listed on the package, since they won't continue to cook in piping-hot sauce as they would in warm dishes.