12 ounces multigrain bow-tie pasta (such as Barilla Plus)
1/3 cup extra-virgin olive oil, divided
1/3 cup red wine vinegar
½ cup chopped black olives (like Kalamata)
½ teaspoon salt
½ teaspoon fresh-ground black pepper
1 can (15 ounces) chickpeas, rinsed and drained
1 cup thinly sliced green onions
2 medium carrots, grated
2 ribs celery, chopped fine
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh parsley
Do ahead: Over high heat, bring a large pot of salted water to a boil. Add bow-tie pasta and cook until al dente, about 10 minutes. Drain the pasta and toss it immediately with 1 tablespoon of olive oil. Let pasta cool completely in the refrigerator.
When pasta's cooled, add the red wine vinegar to a small glass or stainless steel bowl and gradually whisk in the remaining olive oil. Whisk in olives, salt and pepper.
Put the cooled pasta in a large serving bowl. Add chickpeas, green onions, carrots, celery, basil, mint, parsley and the dressing and toss to coat. Taste and adjust seasoning. Serve immediately.
Nutrition values per serving: 261 calories (31.3 percent from fat), 9 g fat (1.2 g saturated), 38 g carbohydrates, 5.4 g fiber, 6.6 g protein, 0 cholesterol, 312 mg sodium.
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