Food & Cooking Recipes Salad Recipes Pasta Salad with Tomatoes, Mozzarella, and Chickpeas 2.0 (1) 1 Review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on August 21, 2020 Rate PRINT Share Trending Videos Close this video player Photo: Ren Fuller Prep Time: 25 mins Total Time: 45 mins Yield: 6 to 8 Serves An Italian remix on pasta salad that's sure to be the star of the party. Short, curly gemelli or fusilli noodles are perfect in this summery dish, as they leave room for other ingredients in every forkful, and the grooves hold the herbs and the zingy lemon vinaigrette in this Pasta Salad with Tomatoes, Mozzarella, and Chickpeas. Ingredients 1 small clove garlic, minced Kosher salt and freshly ground pepper 1 tablespoon fresh lemon juice 2 tablespoons red-wine vinegar 1 teaspoon dried oregano ⅓ cup extra-virgin olive oil 1 pint cherry tomatoes, halved 1 pound gemelli or fusilli 1 fennel bulb, cored and chopped (1 ½ cups) 3 tablespoons capers, chopped, plus 2 tablespoons brine 1 can (15 ounces) chickpeas, drained and rinsed 4 ounces salted mozzarella, cubed (¾ cup) 1 ounce Parmigiano-Reggiano, grated (¼ cup) ½ cup chopped flat-leaf parsley Directions Using the side of a chef's knife, mash garlic with 1 teaspoon salt into a paste. Transfer to a small bowl; whisk in lemon juice, vinegar, oregano, and oil. Stir in 1/4 teaspoon each salt and pepper. In a fine-mesh sieve, toss tomatoes with 1 teaspoon salt; let stand 15 minutes to drain. Cook pasta in generously salted water according to package directions until cooked all the way through. Drain (but don't rinse, which would waterlog the noodles), then spread on a rimmed baking sheet and toss with half of vinaigrette. Let cool completely, about 20 minutes. Meanwhile, in a large bowl, toss fennel, capers and brine, chickpeas, mozzarella, and salted tomatoes with remaining vinaigrette. Add pasta; toss to combine. Season with salt and pepper. Refrigerate up to a day ahead; let stand at room temperature at least 30 minutes before serving. (Cold pasta salad is too firm and less flavorful.) Toss with Parmigiano-Reggiano and parsley; serve. Cook's Notes Be sure to boil the noodles for the longest cooking time listed on the package, since they won't continue to cook in piping-hot sauce as they would in warm dishes. Originally appeared: Martha Stewart Living, July/August 2019 Rate It PRINT