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Ditalini with Chickpeas, Scallions, and Olives

Scott Phillips

Servings: 8-10

Briny olives, zippy scallions and a slew of fresh summer herbs give this pasta salad bright flavor, while chickpeas make it a bit heartier than your usual side dish.


  • Kosher salt
  • 2-1/3 cups ditalini pasta
  • 1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed
  • 1/3 cup red wine vinegar, more as needed
  • 1/2 cup chopped black olives, such as Kalamata
  • Freshly ground pepper
  • 2 cups thinly sliced scallions
  • 2 cups cooked chickpeas
  • 2 Tbs. chopped fresh basil
  • 2 Tbs. chopped fresh mint
  • 2 Tbs. chopped fresh flat-leaf parsley


  • Bring a large pot of salted water to a boil. Add the ditalini and cook until al dente, about 9 minutes. Drain the pasta and toss it immediately with 1 Tbs. of the olive oil. Let the pasta cool completely in the refrigerator.
  • Put the red wine vinegar in a small bowl and gradually whisk in the remaining 1/2 cup of olive oil. Whisk in the olives. Taste and season with salt, pepper, and additional red wine vinegar or olive oil as needed (keep in mind the starchiness of the pasta will temper the vinaigrette’s flavor, so don’t be afraid to overseason it slightly).
  • Put the cooled pasta in a large serving bowl. Add the scallions, chickpeas, basil, mint, parsley, and the vinaigrette and toss. Taste and season as needed with more salt and pepper. Serve within an hour or two of making.


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