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
Rating of 4 out of 5.0 stars
chopped celery
hard boiled eggs
milk
onion salt
pepper
Pasta with Roasted Vegetables
Rating of 5 out of 5.0 stars
butter
cherry tomatoes
garlic
olive oil
onion
Mediterranean Style Stuffed Peppers
McCormick® Cinnamon
McCormick® Oregano Leaves
McCormick® Rosemary Leaves
McCormick® Sea Salt Grinder
(14 ounces) no salt added tomato sauce

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 2014 Tecstra Systems, All Rights Reserved, RecipeTips.com