# Ensalada fresca de pasta

This is a pasta salad with tomatoes, arugula, and marinated chickpeas with dressing.

- Cuisine: Spanish
- Category: Salad
- Language: en

## Ingredients

- 100 ml aceite de oliva
- 1 cucharada cayena o chile en polvo
- 1 cucharada pimentón dulce
- garbanzos
- hojas de perejil
- hojas de menta
- zumo de limón
- filetes de anchoa
- alcaparras
- ajo
- aceite de oliva virgen extra
- sal
- pasta corta
- tomates
- rúcula
- aceitunas
- queso manchego añejo

## Instructions

1. Marine the chickpeas in spicy oil.
2. Put the olive oil in a saucepan.
3. Add cayenne or chili powder and sweet paprika.
4. Heat it over very low heat just enough to warm it up a bit and let it sit for a few minutes.
5. Pour the oil over the chickpeas almost to the end so that the residue remains in the saucepan.
6. Stir and reserve.
7. To prepare the green sauce, start by putting the parsley and mint leaves in a blender glass.
8. Add the lemon juice, anchovy fillets, capers, garlic, extra virgin olive oil, and salt.
9. Blend everything well and correct the salt.
10. Cook pasta until al dente and quickly run it under cold water.
11. Mix three-quarters of the sauce with the pasta.
12. Add almost all of the tomatoes cut in half.
13. Add almost all of the arugula and mix.
14. Put the salad in the bowl where you are going to serve it.
15. Finish with the olives, the rest of the tomatoes and arugula, the marinated chickpeas, and some shavings of aged Manchego cheese.
16. Top with the rest of the sauce.

## Equipment

- cazo
- vaso de batidora

## Source

- Original video: https://vm.tiktok.com/ZNdACUMsC/
- Recipe page: https://www.cliprecipe.com/recipe/3461815e-a26b-4358-a2f0-14ca0027ce94
- Extracted: 2025-06-12

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt