Prep Time: 20 Minutes | Cook Time: 15-18 Minutes | Servings: 4
Ingredients:
- 4 cups of dried Penne Pasta
- 1 can of chickpeas, drained
- 1 Bell Pepper, chopped
- 1 cup of green olives, chopped
- 1 cup of kalamata olives, chopped
- 1 cup of Sun-Dried Tomatoes, chopped
- 1/2 cup of fresh herbs (parsley/cilantro), chopped (optional)
- 1 cup of Vinaigrette ( amount based on personal taste)
Making A Vinaigrette:
A standard vinaigrette recipe uses the traditional oil to vinegar ratio: three parts oil to one part vinegar/acid, but this ratio can vary depending on your choice of vinegar/acid and personal taste. Use your favorite Olivelle Olive Oil or Vinegar to craft the perfect dressing to finish off your salad.
We used Olivelle's Marrakech Moroccan Extra Virgin Olive Oil and Crisp Anjou Pear Balsamic Vinegar.
Directions:
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Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 to 12 minutes; rinse under cold water and drain.
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Cool off pasta slightly before adding ingredients. Combine well.
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Ready to Serve!
