Recipe: Farfalle and Chickpea Salad with Garlic Vinaigrette Dressing (using bow tie pasta)

FARFALLE AND CHICKPEA SALAD

1/2 pound farfalle (bow tie) pasta, uncooked
1 (15.5 ounce) can chickpeas, drained and rinsed
12 ripe cherry tomatoes, cut in half
1 green bell pepper, finely chopped
1 medium-size Vidalia onion, finely chopped
1/2 cup fresh basil leaves, coarsely chopped
1/3 cup fresh Italian parsley leaves, finely chopped
1 head Boston or another lettuce of your choice, separated into leaves
Garlic Vinaigrette Dressing (recipe follows)

Cook the pasta in boiling salted water until at dente. Drain and rinse the pasta under cold running water, then drain again, shaking the colander or strainer.

Put the pasta in a deep bowl and add the chickpeas, tomatoes, bell pepper, onion, and herbs. Toss well to combine.

When ready to serve:
Place 3 lettuce leaves on each salad plate in the shape of a shamrock.

Pour the dressing into the salad bowl. Toss and blend all the ingredients. Place an equal portion on top of the lettuce on each plate and serve immediately.

DRESSING

3 tablespoons plus 1 teaspoon extra virgin olive oil
5 teaspoons Spanish sherry vinegar (preferably Jerez) or red wine vinegar
1 garlic clove, minced
Salt and freshly ground black pepper to taste

Whisk the dressing ingredients together in a measuring cup or small bowl until thickened. Let stand for 15 minutes before using. (It may be prepared ahead of time.)

ABOUT THE AUTHOR:
Br. Victor-Antoine d'Avila-Latourrette is resident monk at Our Lady of the Resurrection Monastery located near Millbrook, New York. He is the author of numerous books, including the best-selling Twelve Months of Monastery Soups and From a Monastery Kitchen.

Makes 4-6 servings
Adapted from source: Twelve Months of Monastery Salads by Victor-Antoine D'Avila-Latourrette