This took me embarrassingly long to make but I’m happy with the end result
24 oz tri color rotini cooked slightly past Al dente
Olive oil, three lemons juiced, pepper, “Italian salt”, three garlic gloves added to warm pasta
2 cans of chickpeas drained and rinsed
1 package of cherry tomatoes halved
1 large Persian cucumber quarter sliced
1 green bell pepper chopped
1 half red onion chopped
More olive oil and 2 more lemons juiced (5 total), 2 more minced garlic cloves (5 total)
Salt and pepper to taste
Chopped parsley and mint
I might have put a tad bit too much salt. The parsley and mint really brought everything together
Would you add anything else to this? I was planning on salami and cheese but skipped it
by dunkinphotography