Lemony Chickpea Pasta Salad

We love a pasta salad because they’re easy to prep ahead of time, and even tastier once those ingredients have had time to marinate with each other. This Lemony Chickpea Pasta Salad is the perfect intro to spring, brightening up this pasta and your palate!
Serves 6

½ cup finely chopped red onion

Zest and juice of 1 lemon

3 tbsp Colavita Aged White Wine Vinegar

1 garlic clove, finely minced

1 tsp fresh oregano, finely chopped

2 tsp fresh rosemary, finely chopped

1 ½ tsp kosher salt

1 tsp freshly ground black pepper

pinch crushed red pepper flakes, or more to taste

¾ cup Colavita Extra Virgin olive oil

3 stalks celery, medium dice

5 cups cooked, or canned, chick peas (about 3 cans), rinsed well and drained

¾ cup chopped parsley

1 lb Colavita shells pasta, or other small pasta cut

Cook the pasta in a large pot of salted, boiling water until al dente.
Drain the pasta and drizzle with 1 tbsp of Colavita olive oil and set aside.

Combine the first nine ingredients in a large bowl, and stir well. Slowly whisk in the Colavita olive oil until well combined.

Add the celery, chickpeas and pasta, and stir well to coat. Season to taste with salt and pepper. Let the salad sit for 1-2 hours for flavors to combine.

Add the parsley just before serving and stir to combine. Serve cold or room temperature.

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Lemony Chickpea Pasta Salad