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Marinated Pasta Salad

Serves 6 to 8

  • 1/2 lb medium-size pasta shells, uncooked
  • 1/3 cup olive oil
  • 1 red onion, finely minced
  • 1 green bell pepper, finely minced
  • 1 cup roasted red pepper or pinientos, finely minced
  • 1/2 cup parsley, finely minced
  • 1/3 cup red wine vinegar
  • 1 tsp basil
  • 1/2 tsp salt
  • 1 can chickpeas, optional (but yummy)

Cook the pasta until al dente (nice and chewy).  Rince it under cold water and mix with the olive oil.  Place in refrigerator of about half an hour, covered, while you prepare the veggies.

Combine the minced vegetables and herbs with the vinegar and chickpeas, if desired.  You may want to add a bit extra vinegar, especially if the chickpeas are added.  Let the veggies sit for a while to marinade, and then mix with the cold pasta.