Chickpeas, Vegetables & Pasta Salad - Kraft Recipes Top
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Chickpeas, Vegetables & Pasta Salad

Prep Time
Total Time

6 servings

Celebrate spring with a pasta salad made from whole wheat rotini, sugar snap peas and zesty Italian dressing. Sprinkle with Parmesan and enjoy!

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What You Need

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Make It

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  • Cook pasta in large saucepan as directed on package, omitting salt and adding peas to the boiling water for the last 2 min.; drain. Place in large bowl.
  • Add peppers, chickpeas and 1/2 cup dressing; mix lightly.
  • Refrigerate 1 hour. Add remaining dressing; mix lightly. Sprinkle with cheese.

Special Equipment Needed

Special Extra

Stir in 1/4 to 1/2 tsp. crushed red pepper with the peppers, chickpeas and 1/2 cup dressing. Or, stir in 1 Tbsp. chopped fresh basil or parsley just before serving.

Food Facts

Sugar snap peas are a cross between the common English pea and snow peas. Both the pod and peas inside are edible. Choose pods that are plump, crisp and bright green. Before using, snap off the stem ends, pulling to remove any strings.


  • 6 servings

Healthy Living

  • Good source of fiber
  • Good source of vitamin A or C
  • Generally Nutritious

Diet Exchange

  • 3 Starch
  • 1 Vegetable
  • 1/2 Fat

Nutrition Bonus

Looking for a pasta salad that can help you eat right? This colorful side provides a good source of fiber from the whole wheat pasta and chickpeas. And as a bonus, the red peppers and snap peas team up to provide vitamin C.

Nutritional Information

Serving Size 6 servings
Calories 290
Total fat 3.5g
Saturated fat 1g
Cholesterol 5mg
Sodium 410mg
Carbohydrate 47g
Dietary fiber 9g
Sugars 5g
Protein 13g
% Daily Value
Vitamin A 20 %DV
Vitamin C 100 %DV
Calcium 10 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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