CHICKPEA AND OLIVE PASTA SALAD

A perfect dish for a picnic.  Accompany with some rosemary roasted chicken, *Pinot Grigio wine and a loaf of semolina bread -- a delicious combination.

            1 pound ditali
            One 16-ounce can chickpeas, undrained
            2 cloves garlic, blanched and minced
            One 6-ounce can pitted black olives, sliced
            1 small red onion, chopped
            ¼ cup Colavita extra virgin olive oil
            Juice of ½ lime
            2 tablespoons fresh cilantro, chopped
            Freshly ground black pepper to taste
            Salt to taste (optional)

Serves 4 to 5

Cook the pasta, drain well, and immediately rinse in cold water.  Shake off the excess water and chill.

In a medium bowl, combine the pasta with the chickpeas, garlic, olives, onions, oil, lime juice, cilantro, pepper, and salt.  Toss well and serve.

Suggested wine:  Bolla Pinot Grigio