Your folders
Your folders
Export 11 ingredients for grocery delivery
Step 1
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 mayonnaise. Stir in 1/4 teaspoon each salt and pepper.
Step 2
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. Let cool completely, about 20 minutes.
Step 3
Meanwhile, in a large bowl, toss green beans, onions, capers and brine, and chickpeas with 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 basil; serve.
Your folders
womensweeklyfood.com.au
20 minutes
Your folders
countryliving.com
4.0
(1)
Your folders
skinnyms.com
4.9
(7)
25 minutes
Your folders
romylondonuk.com
Your folders
ohmyveggies.com
4.9
(14)
10 minutes
Your folders
eatingwell.com
5.0
(2)
Your folders
foodandwine.com
4.0
(4.1k)
Your folders
cooking.nytimes.com
5.0
(829)
Your folders
marthastewart.com
3.6
(81)
Your folders
cooking.nytimes.com
5.0
(1.1k)
Your folders
anoregoncottage.com
Your folders
foodnetwork.com
4.6
(8)
10 minutes
Your folders
epicurious.com
4.7
(7)
Your folders
greenvalleykitchen.com
4.3
(4)
15 minutes
Your folders
triedandtruerecipe.com
5.0
(1)
35 minutes
Your folders
ediblesantabarbara.com
Your folders
shelikesfood.com
4.0
(1)
10 minutes
Your folders
bowlofdelicious.com
5.0
(7)
20 minutes
Your folders
tastingtable.com
30 minutes