I know, I know. It’s Monday and there isn’t a monogram in this post. But I think this dish is enough to make up for it!
Yesterday, I went to my friend’s Memorial Day potluck BBQ. It was perfect weather, which was extra special since the end of the week in DC was downright chilly. Originally, I was going to make a mayonnaise-based macaroni salad a la my grandma but then I got cold feet about recreating her trademark dish. That’s when I threw together this dish and I was thrilled with how it turned out. I foresee this pasta salad making many appearances throughout summer 2013:
4 cups, chicken broth
2 cups, farfalle
1 can, garbanzo beans
2 cups, grape tomatoes (halved)
3/4 cup, diced red onion
1/2 cup, chopped basil leaves
1/4 cup, chopped mint leaves
3/4 cup, red wine vinaigrette
salt & pepper
Ingredients for Red Wine Vinaigrette
1/2 cup, red wine vinegar
1/4 cup, lemon juice
2 teaspoons, honey
2 teaspoons, salt
1 tablespoon, Dijon mustard
1 cup, extra virgin olive oil
freshly ground pepper
Pour chicken broth into a saucepan and turn on high heat. Cover and bring to a boil.
When it reaches boiling point, add farfalle. Stir frequently and cook until tender, about 7-8 minutes.
Drain farfalle & toss into salad bowl.
In a bowl, combine the garbanzo beans, tomatoes, onion, mint and basil leaves.
Add farfalle and gently toss.
Now it’s time for the dressing!
In a small bowl, combine the red wine vinegar, Dijon mustard, honey, salt and pepper.
You can use a blender but I used the whisk on my handheld mixer. On the lowest setting, stir the ingredients.
Gradually add in the extra virgin olive oil.
Pour the dressing into the main bowl and gently toss to ensure even coating.
Season with salt and pepper if desired.
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