Back to the leftovers: day-old pesto, a half batch of my marinatedchickpeas, and a little bit of feta cheese. If that sounds like a random combination, it’s because it was, but that doesn’t make it any less delicious. Toss it all together with some good olive oil, and you’ve got yourself a serious pasta salad upgrade, sure to hold its own at your next barbecue.
- 1 pound pasta of your choice– something with nooks & crannies (like this rotini) is ideal so that the ingredients have places to stick!
- 1 cup marinated chickpeas
- 1/2 cup basil pesto (store-bought works if you don’t want to make your own)
- 1/3 cup crumbled feta
- freshly cracked black pepper
- extra-virgin olive oil
Cook pasta per package instructions in salty boiling water.
Place the chickpeas and pesto in a large mixing bowl. When the pasta is ready, use a spider or pasta fork to transfer it directly to the mixing bowl, letting a little pasta water splash in too. Season with salt and pepper, and toss to combine. Drizzle with olive oil and top with crumbled feta. Serve immediately, at room temperature, or after chilling in the fridge. If you choose to wait to eat, you might want to add a little more oil before digging in!