Nonna's Italian Roasted Vegetable and Chickpea Pasta Salad
A pasta salad with roasted zucchini, red pepper, red onion, chickpeas, cherry tomatoes and feta, enough for six and good for lunches. Nonna's Italian seasons the roasted vegetables and the red wine vinaigrette, so the herbs come through even when it is served cold.
Ingredients
- ¾ lb Fusilli
- 1 Zucchini
- 1 Red bell pepper
- 1 Red onion
- 1 can (19 oz) Chickpeas, rinsed and drained
- 1 cup Cherry tomatoes
- ½ cup Crumbled feta
- 5 tbsp Olive oil
- 2 tbsp Red wine vinegar
- Salt
- 6 scoops Nonna's Italian FLAVRBOMBS™
You will need
- Sheet pan
- Large pot
- Large mixing bowl
- Small jar
- Knife
- Cutting board
Method
Roast the vegetables
- Preheat the oven to 425°F (220°C).
- Cut the zucchini, red pepper and red onion into bite-sized pieces. Toss with the chickpeas, 2 tbsp of olive oil, a pinch of salt and 3 scoops of Nonna's Italian.
- Roast for 20 to 25 minutes, until the vegetables are tender and charred at the edges.
Cook the pasta
- Cook the fusilli in well-salted water until al dente, then rinse under cold water and drain well.
Make the dressing
- Shake the remaining 3 tbsp of olive oil, the vinegar, a pinch of salt and 3 scoops of Nonna's Italian in a small jar.
Toss and serve
- Halve the cherry tomatoes. Toss the pasta, roasted vegetables, chickpeas and tomatoes with the dressing.
- Scatter the feta over the top. It keeps well in the fridge for lunches through the week.
Nonna's Italian is in the Family Favourites 6-pack.
Shop the bundle: Family Favourites 6-pack
