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.
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.
Photo: Scott Phillips