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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

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