Pasta Salad with Chickpeas and Roasted Red Peppers
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® Chick Peas with the rich flavor of GOYA® Extra Virgin Olive Oil, red wine vinegar, garlic, paprika, and a touch of GOYA® Adobo All-Purpose Seasoning with Pepper. Add the marinated chickpeas to the cooked , delicious GOYA® Roasted Pimientos and GOYA® Manzanilla Olives Stuffed with Minced Pimientos. 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
Ingredients
1 lb.
3 tbsp.
2 tbsp.
1 tbsp.
2 cans
(15.5 oz.)
2 cups
¼ cup
¼ cup
2 tbsp.
1 pint
½ cup
½ cup
Directions
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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Pasta Salad with Chickpeas and Roasted Red Peppers
Prep Time 30m
Total time 15m
Yields: 6-8 Servings
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® Chick Peas with the rich flavor of GOYA® Extra Virgin Olive Oil, red wine vinegar, garlic, paprika, and a touch of GOYA® Adobo All-Purpose Seasoning with Pepper. Add the marinated chickpeas to the cooked , delicious GOYA® Roasted Pimientos and GOYA® Manzanilla Olives Stuffed with Minced Pimientos. Before serving, chill in the fridge so all flavors combine to perfection. A salad that will surely become your favorite this season.
Ingredients
1 lb.
3 tbsp.
2 tbsp.
1 tbsp.
2 cans (15.5 oz.)
2 cups
¼ cup
¼ cup
2 tbsp.
1 pint
½ cup
½ cup
Directions
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.
