Celery and olive pasta salad

By Jess Kehoe

Summer is upon us, time for light meals, and BBQ side dishes.  A fresh pasta salad, with very minimal cooking is perfect for either.  The recipe is vegetarian, but feel free to switch out the garbanzo beans for grilled chicken if that is your preference.  When I made this, we ate it at room temperature and it was perfect.  This would also work as a great make ahead dish, just take it out of the fridge an hour before serving.

Ingredients:  Serves 4-6
1 clove garlic, minced
1 tablespoon fresh lemon juice
2 tablespoons red-wine vinegar
1 teaspoon dried oregano
1/3 cup extra-virgin olive oil
2 cups chopped celery
1/2 cup pitted and sliced in half Kalamata olives
1 can (15 oz) garbanzo beans, drained and rinsed
1/4 cup grated Parmigiana cheese
1 cup packed spinach leaves
1 lb pasta, I suggest using a bite size type of pasta such as rotini, fusilli or farfalle.

Directions:
In a small bowl, add the oil, lemon juice, vinegar, oregano and garlic, whisk together.

Cook the pasta as directed on the package.  Drain and place in a large bowl.  Add the beans, celery, olives, spinach, and cheese.  Toss with the dressing and season with salt and pepper to taste.

Enjoy!