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.
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.
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!
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.