Riced Veggie Medley Pasta Salad

Riced Veggie Medley Pasta Salad

10
MINUTES
PREP TIME
15
MINUTES 
COOKING TIME
25
MINUTES
TOTAL TIME
6
SERVES
SERVINGS

To view Video Recipe:

https://vimeo.com/704563400

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

What You Need

Directions

  1. Cook pasta, as directed on package, drain, rinse with cold water, until cooled.
  2. In a large Skillet, add oil, Riced Medley, cook for 4 minutes, until cooked. Set aside to cool.
  3. In a large bowl, add pasta, Riced Veggie Medley, chickpeas, tomatoes, bell pepper, red onion, kalamata olives, manzanilla olives, and feta.
  4. In a large size bowl add dressing ingredients, until all combined.
  5. Toss dressing in salad and refrigerate prior serving.
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