Riced Veggie Medley Pasta Salad
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Serves Servings
Video Recipe Below:
Ingredients
- ½ Package Harvest Fresh Riced Medley
- 1 Cup Conchigliette Pasta, cooked
- 1 Cup Chickpeas, rinsed and drained
- 1 Cup Red Pepper, diced
- 1 Cup Tomato, diced
- ½ Cup Red Onion, diced
- ¼ Cup Feta Cheese, Crumbled
- ¼ Cup Sliced Kalamata Olives
- ¼ Cup Sliced Manzanilla Olives
- Salt and Pepper to taste
Dressing
- ¼ Cup Oil
- 2 Tbsp. Lemon Juice
- 2 Tbsp. Red White Vinegar
- 2 Tbsp. Parsley, finely chopped
- 1 Garlic Clove, finely chopped
Directions
- Cook pasta, as directed on package, drain, rinse with cold water, until cooled.
- In a large Skillet, add oil, Riced Medley, cook for 4 minutes, until cooked. Set aside to cool.
- In a large bowl, add pasta, Riced Veggie Medley, chickpeas, tomatoes, bell pepper, red onion, kalamata olives, manzanilla olives, and feta.
- In a large size bowl add dressing ingredients, until all combined.
- Toss dressing in salad and refrigerate prior serving.
What You Need
