Roasted Red Pepper Pasta Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3/4 cup of whole wheat rotini (can substitute with any whole wheat pasta)1/3 cup red bell pepper, chopped1/3 cup red onion, chopped1/2 chickpeas, drained and rinsed2 tbsp plain non-fat greek yogurt1 1/2 tsp lemon juice1 tbsp extra virgin olive oil1 clove garlic, minced1 tbsp basil, fresh or dried1/3 cup roasted red peppera dash of salt and pepper
Bring water to a boil in large pot and add pasta. Cook until aldente, about 6-8 minutes. Drain pasta, rinse with cold water and set aside.
Combine chopped onion, fresh red bell pepper, and chickpeas in medium bowl. Set aside.
In a food processor combine yogurt, oil, garlic, lemon juice, roasted red peppers, basil, salt, and pepper until smooth and creamy. Add roasted red pepper sauce and rotini past to the bowl with onion, red pepper, and chickpeas. Toss to coat. Can be served immediately.
Serving Size: Makes 4 1-cup servings
Combine chopped onion, fresh red bell pepper, and chickpeas in medium bowl. Set aside.
In a food processor combine yogurt, oil, garlic, lemon juice, roasted red peppers, basil, salt, and pepper until smooth and creamy. Add roasted red pepper sauce and rotini past to the bowl with onion, red pepper, and chickpeas. Toss to coat. Can be served immediately.
Serving Size: Makes 4 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 116.2
- Total Fat: 4.3 g
- Cholesterol: 0.0 mg
- Sodium: 85.8 mg
- Total Carbs: 16.7 g
- Dietary Fiber: 3.6 g
- Protein: 4.4 g
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