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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Mediterranean Pasta Salad with Chickpeas and Roasted Peppers Recipe

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This recipe for Mediterranean Pasta Salad with Chickpeas and Roasted Peppers is from Melissa's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 lb rotini pasta
1 jar roasted peppers, in water, not oil
1 19 oz can chickpeas, rinsed and drained
1 medium tomato, diced
16 oil cured black olives
2 T fresh minced parsley
1/2 cup thinly slivered red onion

DRESSING
1/3 cup extra virgin olive oil
2 T red wine vinegar
1 t Dijon mustard
3 cloves garlic, minced
1/2 t dried oregano
1/4 t crushed red pepper
1/2 t salt
Pepper to taste
Directions:
Directions:
Cook rotini to al dente, rinse and drain well. Place in large serving bowl.

Stir in peppers, chickpeas, tomato, olives, parsley and onion.

In a jar with a tight-fitting lid, combine all ingredients for the dressing. shake vigorously, pour over pasta mixture and toss well.

This salad is best at room temperature or slightly warm.
Personal Notes:
Personal Notes:
No one in the family, except Omar, likes olives, so I omit these. also, you could substitute black, oil cured olives for others you might like better.

And, if you are too tired (or lazy), you can get the ingredients for the salad (chickpeas, onion, tomato, olives, peppers) at the salad bar in your grocery store.

 

 

 

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