Olive-Pepper Penne Salad With Citrus-Chickpea Dressing

Olive-Pepper Penne with Citrus-Chickpea Dressing.png

By What's Cookin' Chicago

Course: Pasta Salad

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Makes 6 Servings


Ingredients

  • 1 pound Dreamfields Penne Rigate

  • 1/2 cup canned chickpeas rinsed and drained, divided

  • 1/4 cup water

  • 1/4 cup olive oil

  • 1/4 cup tomato chutney

  • 2 medium lemons juiced

  • 2 cloves garlic minced

  • 1/2 teaspoon cumin ground

  • 1/2 cup Kalamata olives pitted and sliced

  • 1/4 cup roasted red peppers sliced

  • salt and pepper


Directions

  1. Cook pasta according to package directions. Place pasta in large bowl; set aside.

  2. Meanwhile, place 1/4 cup of the chickpeas, the water, oil, chutney, lemon juice, garlic and cumin in bowl of food processor; pulse until combined. Season with salt and pepper, as desired. Toss dressing with pasta. Add remaining 1/4 cup chickpeas, olives and roasted red peppers; toss to combine well. Serve immediately or chilled.


Nutritional Information

  • 430 Calories

  • 16 g Fat

  • 67 g Carbohydrates

  • 11 g Protein

  • 0 mg Cholesterol

  • 350 mg Sodium

  • 8 g Dietary Fiber

Penne RigateRodgers Townsend