One summer while studying abroad, I spent a lot of time at a villa just outside of Barcelona where these four guys ran what could loosely be considered a B&B. One night, I offered to help make dinner. There was a ton of pasta noodles left over from dinner the night before. So, I was told that I had to use all of that pasta in whatever I made. I threw together a kitchen sink of a pasta salad that was well received. Here is that recipe, you can adjust accordingly to make it your own or use up whatever you have on hand.
1 package pasta of your choice cooked al dente, rinsed, and drained. I prefer penne pasta ( something with ridges will hold the balsamic vinegar and oil a bit better). Of course anything will work, especially if you are just using what you have on hand.
1 can of chick peas (garbanzo beans) rinsed and drained
1 large tomato diced
1 large cucumber diced
high quality olive oil-enough to coat the pasta well
balsamic vinegar-enough to coat the pasta well
sea salt to taste
crushed black pepper to taste
red pepper flakes to taste
Combine all ingredients in a bowl and toss to incorporate. ENJOY!
** I am not sure if I added olives or not, but you can if you like. I’d opt for pitted kalamatas, but black olives would be ok as well. This pasta salad is also good served cold after sitting in the fridge for a while so that the juices and spices marry.