Ingredients Jump to Instructions ↓

  1. 1 pound orecchiette (ear-shaped pasta)

  2. 1 pound Golden Grape or cherry tomatoes (scant 4 cups), halved

  3. 7 tablespoons extra-virgin olive oil, divided

  4. 1/3 cup chopped fresh mint plus sprigs for garnish

  5. 1/3 cup thinly sliced green onions

  6. 1/4 cup chopped fresh cilantro plus sprigs for garnish

  7. 2 garlic cloves, minced

  8. 1 15 1/2-ounce can garbanzo beans (chickpeas), drained, patted dry

  9. 6 ounces feta cheese, coarsely crumbled (about 1 1/2 cups)

Instructions Jump to Ingredients ↑

  1. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.

  2. Meanwhile, combine tomatoes, 6 tablespoons olive oil, chopped mint, green onions, chopped cilantro, and garlic in large bowl. Season to taste with salt.

  3. Heat remaining 1 tablespoon olive oil in medium skillet over medium-high heat. Add garbanzo beans and sauté until lightly browned, about 5 minutes. Add garbanzo beans and pasta to tomato mixture in bowl; toss to coat. Add feta; toss briefly. Season to taste with salt and pepper. Garnish with mint and cilantro sprigs. Serve warm or let stand at room temperature up to 2 hours. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)


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