Parslied Pasta Salad Recipe

Difficulty: Easy | Total Time: 2 hours | Active Time: | Makes: 10 side servings

This is a refreshing chilled pasta salad. I’ve had pasta salads in the past made with bottled Italian dressing, this variation uses a freshly prepared dressing that’s much lighter, and tastier. The addition of chick peas, makes this a perfect main dish for any vegetarian dining at the picnic. The dish easliy transports in a zip lock bag. When you get to your destination, pop it into a nice big bowl from your local dollar store.

  • 1 lb. large pasta shells cooked in salted water and drained
  • 1 can chick peas, rinsed and drained
  • 1 6 oz. can sliced black olives rinsed and drained
  • 1 large roasted red pepper chopped
  • 1/2 cup chopped parsley
  • 1/2 cup tarragon vinegar
  • 1 few generous splashes of EVO
  • 1/2 tsp sprinkle of oregano
  • salt to taste
  1. Mix all above ingredients together in a large bowl
  2. Chill
  3. Serve

Member recipes are not tested by the CHOW food team.