Easy Fresh Pepper Pasta Salad Recipe | Healthy & Delicious

INGREDIENTS

5 tablespoons olive oil, divided 4 large red or yellow bell peppers, seeded and cut into strips 2 cloves garlic, cut into thin slices 3 tablespoons balsamic vinegar 1/2 teaspoon salt 1/2 teaspoon black pepper 8 ounces rotelle or armoniche pasta 3/4 cup fresh basil leaves, stemmed 1‑1/2 cups canned chickpeas, rinsed and drained 1/2 cup grated Parmesan cheese 1/3 cup chopped walnuts 1/4 cup sliced green olives (optional)

PREPARATION:

1. Heat 2 tablespoons oil in large nonstick skillet over medium heat. Add half of bell pepper strips and garlic; cook and stir 2 minutes. Cover; cook 10 minutes or until very soft, stirring occasionally.
2. Place peppers in food processor or blender. Add remaining 3 tablespoons oil, vinegar, salt and black pepper; process until smooth. Cool.
3. Cook pasta according to package directions. Drain. Place in large bowl. Add remaining bell pepper strips and dressing; toss to coat. Cool slightly. Stack basil with largest leaves on bottom; roll up. Slice roll into 1/4-inch-thick slices; separate into strips. Add basil, chickpeas, cheese, walnuts and olives, if desired, to pasta mixture; toss to blend. Serve at room temperature or chilled.

This recipe appears in: Salads