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Quick Marinated Vegetables and Pasta

Servings: 4

Ribbony mafalda pasta captures briny ricotta salata, tangy vegetables, and nutty roasted chickpeas for great flavors in every bite.


  • 1 15.5-oz. can chickpeas, drained and rinsed
  • 1/2 cup plus 1 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 2 cups sugar snap peas (about 6 oz.)
  • 4 oz. mini orange peppers (about 1-1/3 cups), seeded and thinly sliced into rings
  • 7 oz. grape or cherry tomatoes (about 1-1/4 cups), halved
  • 4-1/2 oz. ricotta salata, cut into ½ -inch dice (about 1 cup)
  • 2 Tbs. white balsamic vinegar
  • 2 tsp. granulated garlic
  • 1/2 tsp. fresh thyme leaves
  • 1/4 tsp. sugar
  • 1/4 tsp. crushed red pepper flakes
  • Peel of one lemon, removed in strips with a vegetable peeler
  • 10 oz. mafalda or similar pasta
  • 1/4 cup thinly sliced scallions

Nutritional Information

  • Calories (kcal) : 830
  • Fat Calories (kcal): 380
  • Fat (g): 42
  • Saturated Fat (g): 9
  • Polyunsaturated Fat (g): 5
  • Monounsaturated Fat (g): 25
  • Cholesterol (mg): 15
  • Sodium (mg): 1200
  • Carbohydrates (g): 88
  • Fiber (g): 12.5
  • Sugar (g): 11
  • Protein (g): 26


  • Position a rack in the top third of the oven and heat to 400°F.
  • Put the chickpeas on a small rimmed baking sheet, pat dry with paper towels, then toss with the 1 Tbs. of the oil, 1/2 tsp. salt, and 1/4 tsp. black pepper. Roast until golden and mostly crisp, shaking the pan halfway through roasting, 30 to 35 minutes. Set aside.
  • Bring a large pot of well-salted water to a boil. Blanch the snap peas until bright green and crisp-tender, 1-1/2 to 2 minutes. Using a slotted spoon, remove the peas from the cooking water to a colander, and run under cold water until cool. Reserve the pot of cooking water.
  • Cut the snap peas on the diagonal into 1/2-inch pieces and transfer to a large bowl. Add the peppers, tomatoes, and cheese. In a small bowl, whisk the vinegar, garlic, thyme, sugar, pepper flakes, 1 tsp. salt, and a few grinds of black pepper. Slowly drizzle in the remaining 1/2 cup of oil, whisking to emulsify. Stir in the lemon peel, and then pour the marinade over the vegetables. Marinate at room temperature for about 40 minutes, tossing occasionally, or cover and refrigerate for about 1 hour.
  • Return the pot of cooking water to a boil. Cook the pasta according to package directions until al dente. Drain and return to the pot. Discard the lemon peel from the vegetables. Using a slotted spoon, transfer the vegetables to the pasta, reserving the marinade. Toss the pasta, and season to taste with salt and black pepper. Add reserved marinade to taste.
  • Serve warm or at room temperature topped with the chickpeas and scallions. Serve the remaining marinade on the side.


Rate or Review

Reviews (2 reviews)

  • ellen_in_charlotte | 04/04/2022

    This was excellent! Husband raved! Had to make a couple of substitutions though. Could not find malfada pasta and ricottta salata. Used fusilli pasta, which was suggested on the web as a substitute - not ideal but it worked. Boar's Head feta stood in for the ricotta salata - it worked well since it doesn't have a strong feta flavor, but has the saltiness of the ricotta salata.
    This dish would make a great addition to a summer picnic as a pasta salad. Room temp for serving, not chilled. Especially loved the roasted chickpeas, but they tend to soften if they sit so I would make them while the vegs are marinating.

  • User avater
    ReginaWTeske | 05/04/2019

    Very yummy vegetable pasta.

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