By Claire DiMaggio
Bring a pot of salted water to a boil and cook the short pasta according to the 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 fresh mozzarella, and chopped grilled or roasted red bell pepper.
Add the cooled pasta to the bowl with the other ingredients. Drizzle with the olive oil and red wine vinegar.
Gently toss all the ingredients together to combine, ensuring the pasta and other ingredients are evenly coated with the dressing. Season with salt and pepper to taste.
Garnish with chopped fresh basil leaves before serving.
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This Salad Italian Vegetarian recipe is ready in 25 minutes and features short pasta (penne or fusilli), uncooked, canned chickpeas, rinsed and drained, cherry tomatoes, halved and other delicious ingredients. Contains 450 calories total.
Bring a pot of salted water to a boil and cook the short pasta according to the 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 fresh mozzarella, and chopped grilled or roasted red bell pepper.
Add the cooled pasta to the bowl with the other ingredients. Drizzle with the olive oil and red wine vinegar.
Gently toss all the ingredients together to combine, ensuring the pasta and other ingredients are evenly coated with the dressing. Season with salt and pepper to taste.
Garnish with chopped fresh basil leaves before serving.
Calories per Serving: 450
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