Cherry Tomato & Chickpea Pasta Salad

Ingredients

• Chicken broth

  Soup, canned, ready-to-serve

  4 cup or 960g

• Whole wheat pasta

  Dry

  8 oz or 227g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  15 oz or 425g

• Cherry tomatoes

  Red, ripe, raw, year round average

  1 ½ cup cherry tomatoes or 224g

• Red Onion

  Vegetables - Melissa's

  ¾ cup chopped or 120g

• Basil

  Fresh

  ½ cup leaves, whole or 12g

• Lemon juice

  Raw

  ¼ cup or 61g

• Honey

  2 tsp or 14g

• Salt

  Table

  2 tsp or 12g

• Pepper

  Spices, black

  ¾ tbsp or 5g

• Red wine vinegar

  ½ cup or 120g

• Olive oil

  Salad or cooking

  1 cup or 216g

Directions

1. Pour the chicken broth into a large saucepan. Cover and bring to a boil over high heat. Add the pasta, cover partially, and cook until tender but firm, stirring frequently, about 7 minutes. Drain and transfer to a large bowl to cool completely.
2. Meanwhile, prepare the vinaigrette by blending red wine vinegar, lemon juice, honey, salt, and pepper together. Gradually blend in olive oil while the blender is running. Adjust seasoning with additional salt and pepper if needed.
3. Combine the cooled pasta with drained and rinsed chickpeas, cherry tomatoes, finely chopped red onion, chopped basil leaves, and enough vinaigrette to coat. Season with salt and pepper to taste. Serve at room temperature.

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