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Chickpeas, Vegetables & Pasta Salad
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Chickpeas, Vegetables & Pasta Salad

1 Hr(s) 25 Min(s)
25 Min(s) Prep
1 Hr(s) Cook
Healthy Living
Celebrate spring with a pasta salad made from whole wheat rotini, sugar snap peas and zesty Italian dressing. Sprinkle with Parmesan and enjoy!
What You Need
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6 servings
Original recipe yields 6 servings
2 cups whole wheat rotini pasta, uncooked
1/2 lb. sugar snap peas, cut in half
1 large red pepper, cut into thin strips
1 can (15 oz.) no-salt-added chickpeas (garbanzo beans), rinsed
3/4 cup KRAFT Lite House Italian Dressing, divided
1/4 cup KRAFT Grated Parmesan Cheese
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Let's Make It
1
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.
2
Add peppers, chickpeas and 1/2 cup dressing; mix lightly.
3
Refrigerate 1 hour. Add remaining dressing; mix lightly. Sprinkle with cheese.
Kitchen Tips
Tip 1
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.
Tip 2
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.
Nutrition
Calories
290
Calories From Fat
0
% Daily Value*
Total Fat 3.5g
4%
Saturated Fat 1g
5%
Trans Fat 0g
Cholesterol 5mg
2%
Sodium 410mg
18%
Total Carbohydrates 47g
17%
Dietary Fibers 9g
32%
Sugars 5g
10%
Protein 13g
26%
Vitamin A
20%
Vitamin C
100%
Calcium
10%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6 servings
* 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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