Author Notes: I love making pasta with a raw sauce of fresh tomatoes and a few other ingredients. I took the same concept and created this pasta salad adding a few other ingredients which can withstand the heat. Served cold or at "picnic" temperature it's an inexpensive great side or a wonderful vegetarian meal and can easily be doubled to serve a big crowd.
Marinating the tomatoes for 2 to 3 hours creates the dressing. - inpatskitchen
Makes about 8 cups
- 4 cups seeded diced tomatoes
- 1 to 2 cloves garlic crushed in a garlic press
- 1/2 cup extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups cooked and rinsed garbanzo beans (or one 14-15 ounce can, drained and rinsed)
- 1 cup uncooked orzo
- 1 cup diced English cucumber
- 1/2 cup sliced Kalamata olives
- 1/2 cup chopped flat leaf parsley
- 1/4 cup sliced fresh basil leaves
- Salt and pepper to taste
- In a medium bowl combine the tomatoes, garlic, olive oil, red wine vinegar, crushed red pepper, 1 teaspoon salt and 1/2 teaspoon pepper. Park the mixture on the counter for 2 to 3 hours.
- Cook the pasta according to package directions.Drain and rinse.
- After the 2 to 3 hours "marinating" time, combine the tomatoes, garbanzo beans, cucumber, orzo and olives. Stir in the parsley and basil. Re-season with salt and pepper. Chill until ready to take to the picnic.
- This recipe was entered in the contest for Your Best Recipe with Chickpeas
- This recipe was entered in the contest for Your Best Portable Side
- This recipe was entered in the contest for Your Best Cheap Feast
- This recipe was entered in the contest for Your Best Picnic Dish