Rotini Garbanzo Salad

This is by far my absolute favorite type of salad. I can’t exactly remember when my mom started making this, but ever since it’s been my standard food request for birthdays, visits, and really any food oriented event at my parents’ house.  Yesterday, some friends and I went to Goat Rock Beach for climbing and picnicking so of course I jumped on the opportunity to bring this. My love knows no bounds. So I prepped the salad and a mojito watermelon dish (recipe here) the night before because both seemed to be bright, filling pick-me-up dishes – that wouldn’t bog us down or make us sleepy for a day outdoors.

Salad

4 Cups Chicken or Vegetable Broth
2 Cups Barilla Gluten Free Rotini
1 (15-ounce) Can Garbanzo Beans
1 ½ Cups Combination of Grape and Komato Tomatoes (Diced)
¾ Cup Sweet Red Onion (Diced)
½ Cup Fresh Basil (Chopped)
¼ Cup Fresh Mint (Chopped)
¾ Cup Red Wine Vinaigrette
Salt and Pepper to taste

1. Depending on whether you’d like the salad to be vegetarian or not, start by bringing the chicken or vegetable broth to a boil on high heat in a large saucepan. Once the broth is boiling add the rotini and cook according to the box instructions for al dente pasta.

2. While the rotini is cooking, dice the onions and tomatoes and add them to a large mixing bowl.2015-07-31 21.15.30

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3. Drain and rinse the garbanzo beans under cold water in your sink. Add the cleaned beans to the bowl of onions and tomatoes.

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4. Chop the herbs and add to the bowl as well.

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5. Once the rotini is finished cooking, drain off the vegetable broth and add the rotini to the bowl with the rest of the salad ingredients.

6. Toss the salad with the red wine vinaigrette until well combined and place in a covered container. Chill for at least 20 minutes before serving.

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Red Wine Vinaigrette

1 Cup Extra Virgin Olive Oil
½ Cup Red Wine Vinegar
¼ Cup Fresh Lemon Juice
4 Teaspoons Honey
Salt and Pepper to taste

Add the oil, vinegar, lemon juice, and honey to a medium mixing bowl. Using a whisk, blend the ingredients until fully incorporated together and the vinaigrette comes to a smooth consistency. Season the vinaigrette with salt and pepper to taste.

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The recipe is inspired by Giada De Laurentiis Orzo Salad – enjoy! (PS more pictures of Goat Rock Beach coming in the next post)

ⓛⓞⓥⓔTricia

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