Chickpea-Cherry Tomatoes-Basil Pasta Salad in a Peanut-Curry Dressing
Serves 2
20 mins prep
10 mins cook
30 mins total
Healthy and a perfectly balanced dish, with an amazing sauce.
0 servings
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Cook the pasta till al dante and run it through cold water to take away any starch. Set aside. While the pasta is cooking, you can make the dressing. Grind everything required for the dressing to a smooth paste. Add a tablespoon or so of the hot water to thin it down. It should be of pourable consistency. Take a pan, add a tsp of oil and ⅓ tsp fennel and add the cooked chickpeas. If you are using the canned, drain it very well and then use. Toss them well and add the cherry tomatoes and toss for 30 seconds to a minute. Take it off the heat. Add the pasta and veggies in a bowl and top it with basil. Add the dressing 15 minutes before serving.
