Rating: 4 stars
35 Ratings
  • 5 star values: 14
  • 4 star values: 15
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 2

This recipe was my grandmother's, brought over from Italy many years ago. It was always one of my favorites. Thanks Norna.

Recipe Summary

cook:
35 mins
additional:
13 hrs 10 mins
total:
14 hrs
prep:
15 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of salted water to a boil, add pasta and cook until al dente. Drain and rinse under cold water. Set aside to chill.

    Advertisement
  • In a large skillet heat the olive oil over medium low heat. Add the olives, oregano, parsley, scallions and chickpeas. Cook over low for about 20 minutes. Set aside to cool.

  • In a large bowl toss the pasta with the chickpea mixture. Ad the vinegar, grated cheese and salt and pepper to taste. Let sit in refrigerator overnight. When ready to serve taste for seasoning and add more vinegar, olive oil and salt and pepper if desired.

Nutrition Facts

424 calories; protein 15.6g; carbohydrates 68.9g; fat 10.3g; cholesterol 5.9mg; sodium 484.8mg. Full Nutrition
Advertisement