Chickpea Pasta and Cannellini Bean Salad

Description

Chickpea rotini gives this salad its backbone and most of its protein, and cannellini beans double down on the legumes with a soft, creamy contrast. Sun-dried tomatoes, artichoke hearts, roasted red pepper, olives, and basil make it taste distinctly Mediterranean, all under a lemon and oregano dressing.

Instructions

1. 1Equipment: a 6-quart pot, a colander, a rimmed plate or small sheet pan, a cutting board, a chef's knife, a microplane or fine grater, a large mixing bowl, a small jar with a tight-fitting lid, a wooden spoon or heat-safe spatula, a timer, measuring cups, measuring spoons, 4 meal-prep containers, and 4 small covered cups for the reserved dressing.
2. 2Fill the pot with about 4 quarts of water and bring it to a rolling boil over high heat. Do not salt the pasta water; the recipe's measured 1/2 teaspoon kosher salt is reserved for the dressing. While the water heats, prepare the dressing, beans, and vegetables in Steps 3 through 5. If the water boils before the prep is finished, reduce the heat slightly to hold it at a steady boil until you are ready to add the pasta.
3. 3Finely grate 1 small garlic clove. In the jar, combine 3 tablespoons extra-virgin olive oil, 3 tablespoons fresh lemon juice, 2 teaspoons red wine vinegar, 1 teaspoon dried oregano, the grated garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon red pepper flakes. Seal tightly and shake for about 20 seconds, until evenly combined.
4. 4Drain and rinse the 15-ounce can of cannellini beans, then shake well to remove excess water. Add the beans to the large mixing bowl, pour approximately one-third of the dressing over them, and stir gently. Let the beans marinate for 5 minutes.
5. 5Drain and slice 1/2 cup oil-packed sun-dried tomatoes, drain and quarter 1 cup marinated artichoke hearts, drain and slice 3/4 cup roasted red peppers, halve 1/2 cup Kalamata olives and 1 cup cherry tomatoes, and thinly slice 1/3 of a small red onion. Add all of them to the marinated beans.
6. 6When the water is boiling, add 8 ounces chickpea rotini or penne and stir immediately. Cook according to the package directions, beginning to check 1 minute before the earliest listed time. Stir once or twice and remove the pasta when it is just tender but still holds its shape. Chickpea pasta can become soft quickly, so do not cook it past the tender stage.
7. 7Drain the pasta in the colander. Rinse it under cold running water for about 30 seconds, stirring gently with the wooden spoon or spatula, until cool and no longer sticky. Shake the colander well, then spread the pasta on the rimmed plate or sheet pan for a few minutes so excess water can drain away.
8. 8Add the cooled pasta, 1/2 cup shredded Parmesan, 1/2 cup chopped basil, and 1/4 cup chopped parsley to the bean and vegetable mixture. Gently stir until the ingredients are evenly distributed without breaking the pasta.
9. 9Divide the salad evenly among 4 meal-prep containers. Divide the remaining dressing among 4 small covered cups. Cover and refrigerate the salad and dressing promptly. Use within 3 to 4 days.
10. 10Serve chilled. Stir or shake one portion of dressing, pour it over one salad, and toss gently until the pasta and beans are evenly coated. Keeping most of the dressing separate prevents the chickpea pasta from absorbing too much liquid and becoming soft during storage.

Tips and Tricks

1. 1

   Undercook the Pasta: Pull chickpea pasta at 6 minutes and taste. It keeps softening in the dressing, and mushy pasta salad cannot be rescued.

2. 2

   Rinse Cold, Rinse Well: Thirty seconds under cold water removes the sticky starch layer and stops the cooking at once.

3. 3

   Use the Sun-Dried Tomato Oil: Let a little of the packing oil come along with the tomatoes; it is full of flavor and cuts down on plain olive oil.

4. 4

   Rest Before Serving: Fifteen minutes at room temperature lets the pasta and beans drink the lemon dressing so nothing tastes bland in the middle.