Roniti Pasta with Creamy Vinagarette Dressing
Start off with boiling water and making pasta. My favorite pasta is Rotini. It's quick, easy and really grabs onto dressing. Once you have the water boiling, add in the pasta and cook for 10 minutes. Drain and place in a bowl for dressing. (Check your brand's directions for the correct timing.)
This dressing is made in less than five minutes!
Here is where I got the original recipe:
The ingredients are:
- 1 can (15 ounces) chickpeas (garbanzo beans), drained and rinsed
- 5-6 cloves garlic, minced
- 4 tbsp Dijon mustard
- 3 tbsp balsamic vinger
- 1/2 cup extra virgin olive oil
These ingredients go into a food processor. Blend well.
This recipe will yield about 2 cups of dressing. Mix according to taste with the salad.
Make sure to use an airtight container to save the rest. Or, take some to work to share with your friends!
For the Pasta salad-I also added chopped walnuts, tomatoes, and parsley.
Voila! The entire process took me longer to blog than to make!
:)
Enjoy!
Variation #2
Add chopped Zucchini, Kalamata Olives and Cilantro to the above salad. AMAZING!
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