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    Recipe for pasta salad with chickpeas and yogurt dressing

    Karoline Boehm Goodnick for The Boston Globe

    Serves 4

    Salt and pepper, to taste
    8ounces pipe rigate pasta or another short, chunky shape
    Olive oil (for sprinkling)
    ¼cup Greek yogurt
    2tablespoons olive oil
    2tablespoons red wine vinegar
    1clove garlic, finely chopped
    3skewers of grilled vegetables, coarsely chopped
    3tablespoons capers
    1can (16 ounces) chickpeas, drained
    3scallions, chopped
    ¼cup chopped fresh parsley

    1. Bring a large pot of salted water to a boil. Add the pasta and cook for 8 minutes or until it is tender but still has some bite. Drain into a colander and without rinsing, transfer to a bowl. Sprinkle with olive oil.

    2. In a large bowl, stir together yogurt, 2 tablespoons olive oil, red wine vinegar, and garlic. Add the grilled vegetables, capers, chickpeas, scallions, parsley, salt and pepper. Toss well. Serve at room temperature.

    Karoline Boehm Goodnick