Veggie Egg Pasta Salad with Chickpeas
Veggie Egg Pasta Salad with Chickpeas Eggs bring together kitchen staples to create tasty and nourishing meals.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.rosemaryfarm.com.
Cooking tools:
- Pot
- Stove
- Colander
- Can opener
- Cutting board
- Chef's knife
- Measuring cup
- Mixing bowl
- Spoon
Ingredients
- 8 ounces whole wheat pasta, dry
- 1 15-ounce can no-salt added chickpeas (about 1 3/4 cup cooked)
- 2 cups grape tomatoes, halved
- 2 cups cucumber, halved
- 1 cup orange bell pepper, diced
- 1/2 cup red onion, finely diced
- 1/4 cup fresh parsley, chopped
- 4 hard boiled Rosemary Farm eggs, chopped
- 1/4 cup Italian vinaigrette
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