Orecchiette with Garbanzos, Tomatoes, Feta and Mint

This pasta salad is flavorful and filling. Very good to have in the fridge as a side dish and particularly nice on a warm day.

Orecchiette with Garbanzos, Tomatoes, Feta and Mint
Bon Appetit

1 lb orecchiette
1 lb cherry tomatoes, halved
7 T olive oil, divided
1/3 c mint, chopped
1/3 c scallion, sliced
1/4 c cilantro, chopped
2 cloves garlic, minced
1 15-oz can chickpeas, drained, coats removed
6 oz feta cheese, crumbled

Cook pasta in until tender but still firm to bite. Drain.

Combine tomatoes, 6 tablespoons olive oil, chopped mint, green onions, chopped cilantro, and garlic in large bowl. Season to taste with salt.

Heat remaining 1 tablespoon olive oil in medium skillet over medium-high heat. Add garbanzo beans and sauté until lightly browned, about 5 minutes.

Add garbanzo beans and pasta to tomato mixture in bowl toss to coat.

Add feta toss briefly. Season to taste with salt and pepper. Garnish with mint and cilantro sprigs. Serve warm or let stand at room temperature up to 2 hours.

If making ahead or eating as a leftover, I recommend bringing back to room temperature before serving, or, popping in the microwave for 15 seconds to take the chill off.

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