Ingredients
16
16 servings
- •1 (6.5 ounce) jar roasted red peppers, 1 tablespoon liquid reserved
- •1 (6 ounce) jar sun-dried tomatoes packed in oil, 1 tablespoon liquid reserved
- •½ (12 ounce) jar marinated eggplant strips, 1 tablespoon liquid reserved
- •1 (3.25 ounce) container pickled Greek pepperoncini, 1 tablespoon liquid reserved
- •2 cups chickpeas, drained and rinsed
- •1 cup goat cheese marinated in olive oil, drained
- •1 cup pitted kalamata olives, drained
- •½ cup red onion, diced
- •1 tablespoon extra-virgin olive oil
- •2 teaspoons ground saffron
- •⅛ cup fresh lemon balm
- •⅛ cup fresh basil leaves
- •⅛ cup fresh parsley
- •1 tablespoon chopped fresh thyme
- •⅛ cup pine nuts
- •1 (10.5 ounce) package chickpea fusilli
- •1 tablespoon extra-virgin olive oil
Instructions
- Cut red peppers, sun-dried tomatoes, eggplants, and pepperoncini into bite-sized pieces. Place cut vegetables in a large bowl. Add chickpeas, goat cheese, olives, and onion.
- Whisk olive oil and saffron together in a small bowl. Add the reserved liquids from the peppers, tomatoes, eggplant, and pepperoncini.
- Grind lemon balm, basil, parsley, and thyme in a mortar until coarse. Add pine nuts and grind into a chunky paste. Whisk the saffron-oil mixture until combined; pour over the vegetable-cheese mixture. Cover and refrigerate.
- Bring a large pot of lightly salted water to a boil. Add fusilli, stir once, and boil until just tender yet firm to the bite, 8 to 10 minutes. Drain and toss with 1 tablespoon olive oil; do not rinse. Spread pasta into a single layer on a large baking sheet and let cool, at least 20 minutes.
- Add cooled pasta to the vegetable mixture. Gently toss to coat. Be careful not to stir the pasta as it might fall apart.
Nutritional Facts
Per 16 servings
- Calories: 240
- Carbohydrate: 22g
- Fat: 72g
- Fiber: 4g
- Protein: 7g
- Sugar: 1g
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