Chickpea Rotini with Marinated Tomatoes and Parmigiano Reggiano

  • Yield : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

The quick, no-cook tomato sauce delivers fresh summer flavors any time of the year.


Step 1

1. Bring salted water to a boil in steam-jacketed kettle or large stockpot on stove top. Cook pasta as directed on package; drain.

Step 2

2. Meanwhile, whisk oil, vinegar, garlic, basil and thyme in large bowl; stir in tomatoes. Season to taste with salt and pepper.

Step 3

3. Add pasta to tomato mixture. Serve topped with cheese shavings.

Step 4

Chef Notes: Substitute cherry or grape tomatoes for the plum tomatoes.
This pasta dish can be served warm or cold as a pasta salad.


  • 3 lbs Barilla Chickpea Rotini
  • 1/3 cup Extra virgin olive oil
  • 1/3 cup red wine vinegar
  • 6 cloves garlic, minced
  • 3 cups loosely packed basil leaves, julienne-cut
  • 2 tbsp fresh thyme leaves
  • 18 plum tomatoes, seeded, diced
  • Kosher salt & ground black pepper
  • 1-1/2 cups Parmigiano Reggiano cheese shavings
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  • Chickpea Rotini
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Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1
Servings Per Container 24

Amount Per Serving
Calories 244
Calories from Fat 54
% Daily Value*
Total Fat 6g
Saturated Fat 1g
Trans Fat 0g
Cholesterol 4mg
Sodium 336mg
Total Carbohydrate 36g
Dietary Fiber 7g
Sugars 3g
Protein 16g

Vitamin A 22%
Vitamin C 24%
Calcium 10%
Iron 18%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.