Pasta Salad with Chickpeas and Roasted Red Peppers

Name: Pasta Salad with Chickpeas and Roasted Red Peppers
Prep time: 30M
Total time: 15M
Yield: 6-8 Servings
Ingredients: 1 lb. Fusilli; ¼ cup Extra Virgin Olive Oil; 3 tbsp. Red Wine Vinegar; 2 tbsp. Minced Garlic; 1 tbsp. smoked paprika; 2 cans Chick Peas; Adobo All-Purpose Seasoning with Pepper; 2 cups English cucumbers, cut into ¼-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 , drained and chopped; ½ cup Manzanilla Spanish Olives Stuffed with Minced Pimientos

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An easy and delicious recipe to enjoy outdoors all summer: Pasta Salad with Chickpeas and Roasted Red Peppers. Prepare this delicious salad in just 30 minutes. Start cooking the pasta as usual, then marinate GOYA® <a title="Chick Peas Can" href="https://www.goya.com/en/products/chick-peas-can/" data-udi="https://goya.com/en/products/chick-peas-can">Chick Peas</a> with the rich flavor of GOYA® <a title="Extra Virgin Olive Oil" href="https://goya.com/en/products/extra-virgin-olive-oil/" data-udi="https://goya.com/en/products/extra-virgin-olive-oil">Extra Virgin Olive Oil</a>, red wine vinegar, garlic, paprika, and a touch of GOYA® <a href="https://goya.com/en/products/adobo-with-pepper/">Adobo All-Purpose Seasoning with Pepper</a>. Add the marinated chickpeas to the cooked , delicious GOYA® <a title="Roasted Pimientos" href="https://www.goya.com/en/products/roasted-pimientos/" data-udi="https://goya.com/en/products/pantry/jarred-vegetables#roasted-pimientos" data-anchor="#roasted-pimientos">Roasted Pimientos</a> and GOYA® <a href="https://goya.com/en/products/manzanilla-olives-stuffed-with-minced-pimientos/">Manzanilla Olives Stuffed with Minced Pimientos</a>. Before serving, chill in the fridge so all flavors combine to perfection. A salad that will surely become your favorite this season.

Total Time

15m

Prep Time:30m

Yields:6-8 Servings

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Ingredients

1 lb.

GOYA® Fusilli, or penne pasta

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¼ cup

GOYA® Extra Virgin Olive Oil

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3 tbsp.

GOYA® Red Wine Vinegar

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2 tbsp.

GOYA® Minced Garlic

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1 tbsp.

smoked paprika

2 cans
(15.5 oz.)

GOYA® Chick Peas, drained and rinsed

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GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

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2 cups

English cucumbers, cut into ¼-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

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½ cup

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

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Directions

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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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