Loading

Mediterranean Pasta Chick Peas and Roasted Peppers (Vegetarian) Recipe

Ingredients
  • 1/2 pound Rotini Pasta
  • 1 green bell pepper (large)
  • 1 red bell pepper (large)
  • 1 can Chick-Peas, rinsed and drained (19 ounce can)
  • 1 tomato, diced (medium)
  • 16 oil-cured Black Olives, sliced
  • 1/2 onion, chopped
  • 2 tablespoons minced fresh parsley
  • Dressing
  • 1/3 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon Salt
  • Freshly ground Black Pepper to taste
Directions
Saut peppers in olive oil until crisp/soft.

Cook pasta until "al dente" in a large stockpot of boiling, salted, water.

Drain pasta and shake vigorously to remove all the water.

Place in a bowl.

Stir in the sauted peppers, chick-peas, tomato, olives, onion, and parsley.

Dressing:

In a jar with a tight-fitting lid, combine olive oil, vinegar, mustard, garlic, oregano, red pepper flakes, salt, and black pepper.

Shake vigorously.

Pour dressing over pasta mixture and toss well.

Serve salad warm or at room temperature.

Yield: 4-6 servings as a main course.

Similar Recipes
Pasta Salad with Red Peppers
shredded cheddar cheese
chopped celery
salad dressing
salad dressing
milk
Pasta with Roasted Vegetables
zucchini squash
olive oil
salt and pepper
butter
onion
Mediterranean Style Stuffed Peppers
McCormick® Rosemary Leaves
McCormick® Oregano Leaves
McCormick® Cinnamon
(14 ounces) no salt added tomato sauce
lean ground beef
Loading

Mediterranean Pasta Chick Peas and Roasted Peppers (Vegetarian) Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
E-mail: 
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2024 Tecstra Systems, All Rights Reserved, RecipeTips.com