Aegean Pasta Salad

Recipe from The 4-Ingredient Vegan
This book is available from AVS and can be ordered here.

Excellent source of iron - from chickpeas
Iron helps transport oxygen in your body. It also plays an important role in DNA synthesis and metabolic processes.

Yield: 4 servings

8 oz. elbow macaroni or penne
1 can (15.5 oz.) chickpeas, rinsed and drained
1 jar (6.5 oz.) Marinated artichoke hearts, drained and chopped
½ cup roasted red bell pepper, chopped
2 Tbs vegan mayonnaise
2 Tbs extra-virgin olive oil
Salt and gound black pepper

Cook macaroni in boiling water until tender. Drain.
Combine all of the ingredients in a mixing bowl and mix well. Add the macaroni to the salad. Stir gently until thoroughly combined. Refrigerate for at least 2 hours before serving.

Tip: Roasted red bell pepper are available in jars or cans at most supermarkets. You can also roast your own peppers. (see Roasted Bell Pepper recipe in The 4-ingredient Vegan)

Nutritional Information: 519 Kcal, carbohydrates: 77 g, protein: 18 g, fat: 16 g.

More Nutritional Information:
Since 1960 - American Vegan Society - 56 Dinshah Lane, P.O. Box 369, Malaga NJ 08328
Phone: 856-694-2887   Fax: 856-694-2288

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