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1 lb. geminili pasta (or other short pasta), cooked al dente
8 oz. vinagrette dressing
10 oz. frozen peas, thawed
1 cup bell pepper
1 can (6 oz.) black olives, drained and sliced
1 can (15 oz.) chickpeas, drained and rinsed
1/2 tbsp. onion powder
salt to taste
8 oz. vinagrette dressing
10 oz. frozen peas, thawed
1 cup bell pepper
1 can (6 oz.) black olives, drained and sliced
1 can (15 oz.) chickpeas, drained and rinsed
1/2 tbsp. onion powder
salt to taste
Mix all ingredients together, preferably adding the vinagrette while the pasta is still hot so it absorbs well. Chill before serving.
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From TEDMamas
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Published in
Sides/Salads
Tagged under
- [Milk-Free]
- [Soy-Free]
- [Egg-Free]
- [Peanut-Free]
- [Treenut-Free]
- [Fish-Free]
- [Shellfish-Free]
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1 Comment
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Monday, 10 May 2010 13:56
posted by
Michelle
This salad was wonderful. I used a Garlic and Herb Vinagrette by Good Housekeeping. You could use any vinagrette you like though.
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