Porter beer is used to create this cake. This cuisine comes from a Galway County family. Murphy’s Dark Ale and Guinness® both function nicely in this.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Additional Time: | 8 hrs 10 mins |
| Total Time: | 8 hrs 45 mins |
| Servings: | 6 |
Ingredients
- 1 (16 ounce) package rotelle pasta
- 2 tablespoons extra virgin olive oil
- ½ cup chopped oil-cured olives
- 2 tablespoons minced fresh oregano
- 2 tablespoons chopped fresh parsley
- 1 bunch green onions, chopped
- 1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
- ¼ cup red wine vinegar
- ½ cup grated Parmesan cheese
- salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil, add pasta and cook until al dente, 9 to 12 minutes. Drain and rinse under cold water. Set aside to cool.
- As the pasta is cooking, heat olive oil in a large skillet over medium-low heat. Add olives, oregano, parsley, green onions, and chickpeas. Reduce heat to low; cook for about 20 minutes. Set aside to cool, 10 to 15 minutes.
- Transfer chickpea mixture to a large bowl; add pasta and toss. Stir in vinegar, grated Parmesan cheese and season with salt and pepper. Cover and refrigerate, 8 hours to overnight.
- When ready to serve, taste for seasoning and add more vinegar, olive oil, salt, and pepper if desired.
Nutrition Facts
| Calories | 424 kcal |
| Carbohydrate | 69 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 6 g |
| Protein | 16 g |
| Saturated Fat | 2 g |
| Sodium | 485 mg |
| Sugars | 3 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I added mini pepperoni!
This was good. VERY GOOD! DH loved it – especially the texture and flavour of the Chick Peas against the pasta. It’s asparagus season at the moment, so I thinly sliced some asparagus and added it to the pasta in the last few minutes. Other than that it was made as per the recipe. Tried it warm, tried it cold the next day. Loved it both ways! Thanks Anita, for a recipe that will be added to my go-to list!
Very nice change up for chickpeas. The only difference in the way I made this was I used balsamic vinegar (di Modena) in place of the red wine.
Very good. I used regular olives because that’s what I had on hand but that was the only change. It was nice to have something different than plain old regular pasta salad.
This was great!
This was bitter and there is way to much parmesan cheese. i do not reccomend this recipe.
This was ok. It was different than the usual pasta salad, but nothing to die for.
Instead of using oil and vinegar, I used Girard’s Light Champagne vinaigrette bottled dressing and added diced salami. This was well received at my garden club potluck.
Very good! I used sliced kalamata olives and added some goat cheese.
This was a nice pasta salad, followed recipe.
Yum! I added some zucchini and red pepper flakes, but otherwise followed the recipe. Nice flavor and I liked the variety of textures. Grape tomatoes would be a nice addition. Thanks!
This recipe was so disappointing. It was quite dry and flavorless aside from the saltiness of the olives. I made it for guests and hardly anyone touched it.
tasty and very easy to make. I realized i didn’t have red wine vinegar so I had to substitute balsamic instead but it was still delicious. Next time I make it I’ll be sure to try the red wine vinegar for sure. Its good both cold and warm. Thanks for the recipe 🙂
Vg. R and I both really like. Mike ate some too.
Followed the recipe for the most part but used a 19-oz. can of chickpeas and used a bit more of everything else to balance it out. DEE-LISH!!
this was great! the first time i made it, and i added some pico de guillo (i know the spelling is wrong). the second time i made it i added tuna, i substituted the pasta for orzo, added halved grape tomatos, diced yellow bell peppers, red bell, red onions, fresh basil and some crumbled feta… YUM! I am posting that rendition on here as tuna orzo salad, look for it.
I make a version of this with the additions of red kidney beans, one can, and grated or finely chopped zucchini & carrot. The vegetables keep it moist. Dressing is pretty much the same, I add a pinch of dry mustard, rosemary, basil to the oil & vinegar base.
This salad rocks!!! I added a rib of celery, diced, and a small jar of pimientos for added color and crunch. It was absolutely delicious! I added the parmesan just before serving and had no problem with dryness. Loved it and will definitely make again!
Great recipe! I added a can of italian style stewed tomatoes and it was very good….mmm… :o)
A simple, delicious salad–not just starch, but protein from the chickpeas. I used a bit of garlic salt, but otherwise made it exactly as noted. Brought it to a potluck luncheon where there were vegetarian guests. It was a hit.
I had planned to add cherry tomatoes to this salad but forgot to pick some up when grocery shopping. The tomatoes would have improved the appearance and may have helped moisten this up some. I kept adding olive oil, and finally some more red wine vinegar, but still this salad was very dry. Tastewise it was good, and I always like recipes where I’m able to use herbs from my garden.