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.
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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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