Pasta Salad with Chickpeas and Roasted Red Peppers

Pasta Salad with Chickpeas and Roasted Red Peppers
Pasta Salad with Chickpeas and Roasted Red Peppers

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La Cocina Goya

Here is a delicious and easy recipe you can enjoy outdoors this summer: Pasta Salad with Chickpeas and Roasted Red Peppers. Start cooking the pasta as usual, then marinate the GOYA® Chick Peas with the rich flavor of GOYA® Extra Virgin Olive Oil, red wine vinegar, garlic, paprika, and a pinch of GOYA® Adobo All-Purpose Seasoning with Pepper. Finally, combine the marinated chickpeas, the cooked pasta, green onion, parsley, tarragon, tomatoes, and delicious GOYA® Roasted Pimientos and GOYA® Manzanilla Olives Stuffed with Minced Pimientos. Chill in the fridge until the flavors are married. This salad will quickly become your seasonal favorite!

  • Ingredients
  • Directions

1 lb.

GOYA® Fusilli Pasta, or penne pasta

3 tbsp.

GOYA® Red Wine Vinegar

2 tbsp.

GOYA® Minced Garlic

1 tbsp.

smoked paprika

2 cans (15.5 oz.)

GOYA® Chick Peas, drained and rinsed

GOYA® Adobo All-Purpose Seasoning, to taste

2 cups

English cucumbers, cut into 1/4-inch half moons

¼ cup

green onions, chopped

¼ cup

chopped fresh parsley

2 tbsp.

chopped fresh tarragon

1 pint

cherry tomatoes, halved

½ cup

GOYA® Roasted Pimientos, drained and chopped

½ cup

GOYA® Manzanilla Spanish Olives Stuffed with Minced Pimentos, drained and halved


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Step 1

Cook pasta according to package directions; drain and rinse under cold water.

Step 2

Meanwhile, in a large serving bowl, whisk olive oil, vinegar, garlic and paprika together until combined. Add chickpeas and toss to coat. Season with Adobo, to taste. Marinate beans at room temperature for at least 20 minutes.

Step 3

Add cooked pasta, green onions, parsley, tarragon, tomatoes, roasted pimientos and olives to chickpeas and toss to coat. Season with additional Adobo, to taste. Cover bowl with plastic wrap and transfer to refrigerator. Chill for at least 30 minutes before serving.

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