Ingredients
Chickpea Salad with Red Peppers & Cucumbers:
- English / Persian cucumbers - 1/2 lb
- Red peppers - 1
- Garbanzo beans (14 oz / 397 g can) - 1 can , rinsed
- Basil - 2 sprigs , chopped
- Balsamic vinegar - 1 1/2 Tbsp
- Dijon mustard - 1 tsp
- Olive oil - 3 Tbsp
Corn and Tomato Pasta with Goat Cheese:
- Garlic - 3 cloves , minced
- Onions - 1 , diced
- Cherry tomatoes - 1 pint , halved
- Corn - 3 cobs , kernels shaved
- Basil - 1 to 2 sprigs , sliced into ribbons
- Pasta (like bowtie) - 3/4 lb
- Olive oil - 3 Tbsp
- Red wine vinegar - 1 Tbsp
- Goat cheese - 4 oz , crumbled
Prep
- For salad: Cucumbers / Red peppers / Chickpeas / Basil - Prep as directed.
- For pasta: Garlic / Onions / Tomatoes / Corn / Basil - Prep as directed. (Can be done up to 3 days ahead)
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Make
- Bring a saucepan of water to boil. Salt heavily (that water should taste like the ocean!) and add pasta. Cook until al dente, tender but not soggy. Drain, reserving 1/2 cup (118 ml) of the salted pasta water.
- While pasta is cooking, heat a saute pan over medium heat. Add in olive oil, and then garlic and diced onions to heated oil with a pinch of salt. Saute until softened, ~3 minutes.
- Add in tomatoes with red wine vinegar and another pinch of salt. Saute until they've broken down and formed a sauce, 8 to 10 minutes. Add in corn kernels and cook for another 2 to 3 minutes. Toss with drained pasta and reserved pasta water. Season to taste with salt and pepper. Serve with goat cheese and basil.
- Whisk together balsamic, mustard, and oil. Season to taste with salt & pepper.
- Toss vinaigrette with cucumbers, peppers, chickpeas, and basil and enjoy with pasta.
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