Summertime Pasta Salad

½ pound (2½ cups) organic macaroni

2 tablespoons fresh lemon juice

2 tablespoons rice vinegar

1 tablespoon plus 2 teaspoons whole-grain Dijon mustard

1 garlic clove, minced

½ cup extra-virgin olive oil

1 teaspoon kosher salt

½ teaspoon fresh-ground black pepper

1 (15 ounce) can organic chickpeas, drained

3 organic celery ribs, thinly sliced

½ cup organic Italian parsley, chopped

½ cup pitted Kalamata olives, quartered lengthwise

1½ cups finely grated Parmigiano-Reggiano cheese (I used a kitchen rasp)

Cook the macaroni in boiling salted water according to package directions. Drain and rinse under cold running water.

While the macaroni cooks: In a large bowl, whisk the lemon juice and vinegar with the mustard, garlic, salt and pepper. Whisk in the olive oil in a slow steady stream until combined and emulsified. Set aside.

Add the cooked and drained macaroni to the dressing and toss to coat. Add the chickpeas, celery, parsley, olives and cheese and toss to combine.

Serves 8

Nutrition values per serving: 391 calories (52.2 percent from fat), 22.7 g fat (5.2 g saturated fat), 32.8 g carbohydrates, 3.1 g sugars, 3.9 g fiber, 13.8 g protein, 17 mg cholesterol, 593 mg sodium.

Trim the fat: Cut 54 fat grams and nearly 500 calories by reducing the olive oil to 1/4-cup and replacing it with a 1/4-cup of the chickpea juice.

Don Mauer

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