Chopped Salad Pasta
- Large pot
- Small bowl
- Large bowl
- Measuring cups/spoons
- Mixing spoon
- 5 oz. dried ditalini or other small pasta like
- 2 Tbsp. finely diced red onion
- 2 Tbsp. red wine vinegar
- 2 Tbsp. lemon juice
- 1 splash of extra-virgin olive oil plus ½ C.
- 2 15 oz. cans chickpeas drained and rinsed
- 2/3 C. coarsely chopped pepperoncini
- 6 oz. fontina cut into ¼-inch cubes
- 2 C. coarsely chopped radicchio or arugula
- ½ C. finely chopped flat-leaf parsley
- 1 Tbsp. honey
- 1 tsp. whole-grain mustard
- 8 sprigs thyme stemmed
- ¾ tsp. salt
- Freshly ground black pepper
- In a small bowl, combine the onion, vinegar, and lemon juice; let marinate while you cook
- the pasta.
- Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente,
- according to package instructions. Drain the pasta in a colander, place in a large bowl, and
- add a splash of olive oil to stop it from sticking together.
- Add the chickpeas, pepperoncini, fontina, radicchio, and parsley to the pasta and toss to
- Whisk the ½ C. olive oil, honey, mustard, thyme, and salt into the onion-vinegar mixture
- and season with pepper. Pour over the pasta and toss to combine.
- Serve the pasta on a platter and season with some cranks of pepper.
Recipe adapted from “Simple Pasta” by Odette Williams