Easy Mediterranean Pasta Salad With Chickpeas

 The crunchy chickpeas and tart pickled veggies are just two of the many delectable bits in this pasta salad. It also features romesco sauce, a roasted red pepper sauce in the Spanish tradition.

 Ingredients:

FOR THE DRESSING:

1. 24 oz. grape tomatoes, assorted colors
2. 6 oz. pitted Castelvetrano olives, drained
3. 3 Tbsp. capers, drained
4. 2 garlic cloves, peeled and smashed
5. 1 large, fresh rosemary sprig
6. 3/4 c. olive oil, divided
7. Ground black pepper, to taste
8. 6 oz. roasted red peppers, drained and roughly chopped
9. 1/4 c. slivered almonds
10. See Nutritional Information

FOR THE CRISPY CHICKPEAS:

1. 1 (15-oz.) can chickpeas, drained
2. 2 Tbsp. olive oil
3. 1/2 tsp. kosher salt
4. Ground black pepper, to taste
5. 1/2 tsp. crushed red pepper
6. See Nutritional Information

FOR THE PASTA SALAD:

1. Kosher salt, for pasta water 
2. 1 lb. lumache pasta or gemelli pasta 
3. 2 c. jarred giardiniera, drained and roughly chopped, plus more for serving
4. 6 oz. smoked mozzarella, cut into 1/2-in. pieces, plus more for serving
5. 1/2 c. packed fresh basil leaves, torn, plus more for serving

Instructions: 

Step:No:01

Set oven temperature to 400°F.

Step:No:02

To make the dressing, arrange the garlic, sprigs of rosemary, olives, tomatoes, and capers on a sheet pan. Pour in a quarter of a cup of olive oil, then toss to coat thoroughly. Add some black pepper for seasoning. After 25 to 30 minutes of roasting in the oven, the tomatoes should have lost their juices but retained their shape. After discarding the rosemary sprig, let the mixture cool for ten minutes. 

Step:No:03

Place a sizable strainer with fine mesh over a large bowl. Reserving the liquid for the dressing and the tomatoes, olives, and capers to toss into the salad, strain the ingredients. Take off the garlic cloves from the tomato mixture and add them to the liquid that has collected. Gently transfer the liquid mixture, roasted red peppers, almonds, more black pepper, and the remaining ¼ cup olive oil to a blender. Process until smooth and reserve. To combine the pasta salad, use the large bowl; do not use a different bowl.

Step:No:04

To make the crispy chickpeas, spread them out on a large kitchen towel and give them a good rub down, making sure to remove any loose skins. Place the chickpeas onto a baking sheet. After drizzling with olive oil, season with salt and pepper. Toss to coat the chickpeas evenly, then roast for 25 to 30 minutes, or until they become deeply golden brown. Take the chickpeas out of the oven, add the crushed red pepper, and gently toss to mix using a spatula. Put aside to cool.

Step:No:05

To prepare the pasta salad, heat up a big pot of water that has been well salted. Pasta should be added and cooked for 2 to 3 minutes shorter than indicated on the packet, or until al dente. To stop the cooking process, drain the pasta and rinse with cold water. Transfer to the big bowl with the olive oil and the gathered tomato juices, then put aside (a small amount of water settling in the bowl is OK because it will combine with the dressing). Toss the pasta gently to coat, then add the reserved tomato mixture, giardiniera, smoked mozzarella, basil, and dressing to the bowl. Spoon into a serving bowl and garnish with additional giardiniera, basil, and smoked mozzarella. Top with the crispy chickpeas and serve right away.

more details for recipes: https://www.thepioneerwoman.com/food-cooking/recipes/a60399859/mediterranean-pasta-salad-recipe/