By Claire DiMaggio
Bring a large pot of salted water to a boil. Add the short pasta and cook until al dente according to the package instructions. Drain and rinse with cold water to stop the cooking process.
While the pasta is cooking, prepare the vegetables. Halve the cherry tomatoes and chop the grilled or roasted red bell pepper. Rinse and drain the canned chickpeas.
In a large mixing bowl, combine the cooked pasta, chickpeas, cherry tomatoes, torn mozzarella, and chopped red bell pepper.
In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper to create the dressing.
Pour the dressing over the pasta salad and toss everything together until well coated.
Add freshly chopped basil leaves to the salad and gently toss to combine. Adjust the seasoning with additional salt and pepper, if needed.
Serve immediately at room temperature or refrigerate for about 20 minutes before serving for a chilled salad experience.
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This Italian Salad Vegetarian recipe is ready in 30 minutes and features short pasta (penne or fusilli), chickpeas, rinsed and drained, cherry tomatoes, halved and other delicious ingredients. Contains 420 calories total.
Bring a large pot of salted water to a boil. Add the short pasta and cook until al dente according to the package instructions. Drain and rinse with cold water to stop the cooking process.
While the pasta is cooking, prepare the vegetables. Halve the cherry tomatoes and chop the grilled or roasted red bell pepper. Rinse and drain the canned chickpeas.
In a large mixing bowl, combine the cooked pasta, chickpeas, cherry tomatoes, torn mozzarella, and chopped red bell pepper.
In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper to create the dressing.
Pour the dressing over the pasta salad and toss everything together until well coated.
Add freshly chopped basil leaves to the salad and gently toss to combine. Adjust the seasoning with additional salt and pepper, if needed.
Serve immediately at room temperature or refrigerate for about 20 minutes before serving for a chilled salad experience.
Calories per Serving: 420
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