Mediterranean Pasta Chick Peas and Roasted Peppers (Vegetarian) Recipe

  • 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
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.


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.

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