Rotelle Pasta Salad


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.




15 min


15 min


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