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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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Reviews (2 reviews)

  • Mall0mar | 07/15/2020

    I tend to prefer cooking from the hard copy, rather than online from my tablet. I search online first, then dig into my collection for the magazine. This is one of those one from column A and two from column B recipes which I realized when I saw the article. In fact, none of the grain choices mention pasta. I’ve added red onion, but it’s pretty bland. Will likely add some quick pickled jalapeños and some queso fresco before serving. I used a cup of orzo, and 1/4 cup olive oil with 4 TB red wine vinegar, some herbs and and garlic for dressing. Jury’s still out on this one.

  • ndchef | 05/17/2018

    The herbs made this. I used more chick peas because I really like them. At first I thought there was too much olive oil, but as it sat it absorbed, and turned out delicious! This time i didn't use the olives, because the ribs I was making had ginger, garlic and fish sauce, and the flavors didn't seem to go, but next time I will add them. even without, yummy!

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