Cold Pasta with Chick Peas, Capers and More

Some olives wouldn’t be bad either

Katherine made this dish for a work gathering. She set aside half for a vegan before stirring feta into the rest for the cheese lovers. It’s great both ways, but the feta does add a nice creaminess. This is a nice alternative to pasta salads with her most dreaded ingredient — mayo.

Pasta Salad with Chick Peas

• 12- to 16-ounce box of tri-color spirals or pasta shape of your choice
• 2 cups cooked chickpeas
• 1/4 cup diced onion
• 4 cloves garlic, minced
• 1 red pepper, diced
• 4 tbsp capers
• 1/2 cup chopped fresh parsley
• 4 ounces crumbled feta
• 1/4 cup olive oil
• 1 tbsp balsamic vinegar
• roughly 1/4 cup lime juice
• salt/pepper

Cook pasta until al dente. Drain and set aside. In a small bowl, mix olive oil, vinegar, lime juice. Taste and adjust seasoning adding salt and pepper or adjusting lime juice or vinegar as needed. In a large bowl, mix garbanzos, onion, garlic, red pepper and capers. Stir in pasta and mix to incorporate. Pour dressing over the pasta, then toss in parsley and feta. Adjust seasoning as needed. Refrigerate for an hour or so to let the flavors meld. Serve cold.

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