By Claire DiMaggio
Bring a large pot of salted water to a boil and cook the short pasta (penne or fusilli) according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
In a large mixing bowl, combine the rinsed and drained chickpeas, halved cherry tomatoes, torn mozzarella, and chopped roasted red bell pepper.
Add the cooked and cooled pasta to the mixing bowl with the chickpea mixture.
Drizzle the olive oil and red wine vinegar over the salad. Season generously with salt and pepper to taste.
Gently toss all the ingredients together until well combined.
Sprinkle the chopped fresh basil leaves over the salad and give it one final toss.
Transfer the salad to a serving platter or bowl. Allow it to sit for a few minutes to let the flavors meld before serving.
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This Pasta Salad Italian Vegetarian recipe is ready in 30 minutes and features short pasta (penne or fusilli), uncooked, chickpeas, rinsed and drained, cherry tomatoes, halved and other delicious ingredients. Contains 410 calories total.
Bring a large pot of salted water to a boil and cook the short pasta (penne or fusilli) according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
In a large mixing bowl, combine the rinsed and drained chickpeas, halved cherry tomatoes, torn mozzarella, and chopped roasted red bell pepper.
Add the cooked and cooled pasta to the mixing bowl with the chickpea mixture.
Drizzle the olive oil and red wine vinegar over the salad. Season generously with salt and pepper to taste.
Gently toss all the ingredients together until well combined.
Sprinkle the chopped fresh basil leaves over the salad and give it one final toss.
Transfer the salad to a serving platter or bowl. Allow it to sit for a few minutes to let the flavors meld before serving.
Calories per Serving: 410
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