Slide Menu Navigation Slide Menu Navigation
Edit My Cart
Checkout
Estimated Total
Please login to see your cart.
  
Save-On-Foods
Edit My Cart
Checkout
Estimated Total
Please login to see your cart.
?
Change Order Expires
:
 
:
 

Select your Save-On-Foods store

Pasta Salad with Roasted Peppers, Chickpeas and Fennel

Ingredients

  • 1 340g Catelli Smart Veggie macaroni
  • 1 cup frozen peas, cooked
  • ½ (125 mL) cup extra virgin olive oil
  • 5 tbsp fresh lemon juice
  • zest from one lemon
  • 4 cloves garlic, minced
  • 1 tsp honey
  • 1 tsp kosher salt
  • 1 296 mL jar Mezzetta roasted bell peppers, drained and sliced
  • 1/2 bulb fennel, thinly sliced
  • 1 540 mL can Western Family chickpeas, drained and rinsed
  • 1 250 mL Western Family Organics Basil
  • 1 250 mL cup soft goat cheese, crumbled
  • Salt and pepper to taste

Directions

1.    Cook macaroni according to package instructions.  In the last 2 minutes of cooking toss in frozen peas and drain when cooked.

2.    While macaroni is cooking, in a large bowl, whisk together olive oil, lemon juice, zest, garlic, honey and salt.

3.    Add sliced peppers and fennel to dressing along with chickpeas and fresh basil.

4.    Once the pasta and peas are cooked and drained, toss into a bowl with the dressing.  Stir well and add goat cheese on top.  Season to taste with salt and freshly ground pepper.  Serve at room temperature or chilled.

 

Tip: To bump up the protein, serve this as a side with cooked prawns or chicken.

Back to Fresh Solutions

Related Recipes

Pasta Salad with Roasted Peppers, Chickpeas and Fe

Ingredients

  • 1 340g Catelli Smart Veggie macaroni
  • 1 cup frozen peas, cooked
  • ½ (125 mL) cup extra virgin olive oil
  • 5 tbsp fresh lemon juice
  • zest from one lemon
  • 4 cloves garlic, minced
  • 1 tsp honey
  • 1 tsp kosher salt
  • 1 296 mL jar Mezzetta roasted bell peppers, drained and sliced
  • 1/2 bulb fennel, thinly sliced
  • 1 540 mL can Western Family chickpeas, drained and rinsed
  • 1 250 mL Western Family Organics Basil
  • 1 250 mL cup soft goat cheese, crumbled
  • Salt and pepper to taste

Directions

1.    Cook macaroni according to package instructions.  In the last 2 minutes of cooking toss in frozen peas and drain when cooked.

2.    While macaroni is cooking, in a large bowl, whisk together olive oil, lemon juice, zest, garlic, honey and salt.

3.    Add sliced peppers and fennel to dressing along with chickpeas and fresh basil.

4.    Once the pasta and peas are cooked and drained, toss into a bowl with the dressing.  Stir well and add goat cheese on top.  Season to taste with salt and freshly ground pepper.  Serve at room temperature or chilled.

 

Tip: To bump up the protein, serve this as a side with cooked prawns or chicken.