Summertime Macaroni Salad

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.

Serves 10.

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.