“Just in time for last minute BBQ's, this recipe is easy and simply delicious!”
READY IN:
30mins
SERVES:
8
YIELD:
1 dish
UNITS:
US

Ingredients Nutrition

  • 8 ounces whole grain penne pasta
  • 14 medium red onion, cut in strips
  • 12 medium fennel bulb, trimmed and cored cut in strips
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 4 ea. roasted sweet red peppers, chopped
  • 1 (6 ounce) can artichoke hearts, rinsed, drained and quartered, if whole
  • 1 tablespoon flat leaf parsley (chopped)
  • 1 (6 ounce) cansliced black olives
  • 1 (8 ounce) bottle Italian dressing
  • 4 ounces crumbled mediterranean feta, from alouette (one 4-ounce package)

Directions

  1. Cook the pasta according to the directions and rinse with cold water, set aside.
  2. Prepare all the vegetables and mix in a large stainless steel or glass bowl with the chic peas and chopped parsley.
  3. Fold in the cooked pasta and Italian dressing.
  4. Gently mix in the crumbled feta cheese.
  5. Cover and chill in refrigerator.
  6. Serve as a side dish or as a sumer salad.

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