Rotelle Pasta Salad
Ingredients
| 5 tbs extra virgin olive oil, divided | ||
| 2 large red bell peppers, seeded and cut into strips | ||
| 2 large yellow or orange bell peppers, seeded and cut into strips | ||
| 2 cloves garlic, cut into thin slices | ||
| 3 tbs balsamic vinegar | ||
| kosher salt and black pepper to taste | ||
| 1/2 lb rotelle pasta | ||
| 3/4 cup fresh basil leaves, stemmed | ||
| 1 and 1/2 cups canned chickpeas, drained and rinsed | ||
| 1/2 cup Parmesan cheese, shredded | ||
| 1/3 cup chopped walnuts | ||
| 1/4 cup sliced green olives |
Rotelle pasta is pasta that is shaped like little wagon wheels. This salad contains red and yellow bell peppers along garlic, basil, chickpeas, green olives, Parmesan and walnuts.
- Heat 2 tbs oil in a large non-stick skillet over medium heat.
- Add half of the bell pepper strips and garlic and cook, stirring for 2 minutes.
- Cover and cook for another 5 minutes, until soft.
- Place the cooked peppers in a food processor, add the remaining oil then process until smooth. Cool.
- Cook pasta according to package directions.
- Drain and place in a large bowl.
- Add the remaining bell pepper strips and dressing, then toss to coat.
- Stack the basil with the largest leaves on the bottom, roll up and slice int 1/4 inch strips. Separate strips and add to the salad.
- Add the chickpeas, cheese, walnuts and olives.
- Gently toss to combine well.
- Serve cold or at room temperature.
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