Turn your pizza night upside down with this festive pasta dish. The peppers in this recipe provide a nice boost of vitamin C! From Dr. Barnard’s newest book, the Vegan Starter Kit. Makes 12 1-cup servings
16 ounces dry pasta
1 (15-ounce) can chickpeas or cannellini beans, drained and rinsed
1 large green bell pepper, chopped
1 large yellow or orange bell pepper, chopped
1 cup dry (not oil-packed) sun-dried tomatoes, thinly sliced (see note)
1/2 cup diced red onion
1/2 cup pitted black olives (measure whole, then sliced)
3/4 cup fat-free or light Italian dressing
1 teaspoon dried oregano
1/4 cup toasted pine nuts (optional)
Cook the pasta according to the package directions. Meanwhile, toss the remaining ingredients in a large bowl, reserving 1 tablespoon pine nuts, if using. When the pasta is cooked, rinse with cold water and immediately add to the bowl with the other ingredients. Toss gently. Top with the remaining pine nuts, if using.
Chef’s Note: If the sun-dried tomatoes are not moist, soak in hot water for 20 minutes and drain before adding to the pasta salad.
Source: Lee Crosby, R.D., L.D.
Per 1-cup serving (1/12 of recipe): Calories: 189; Fat: 2 g; Saturated Fat: 0.3 g; Calories from Fat: 10%; Cholesterol: 0 mg; Protein: 7 g; Carbohydrates: 36 g; Sugar: 6 g; Fiber: 4 g; Sodium: 213 mg; Calcium: 36 mg; Iron: 2 mg; Vitamin C: 42 mg; Beta-Carotene: 94 mcg; Vitamin E: 0.4 mg
Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.