Broccoli and rotini salad

Yield: 4 Servings

Measure Ingredient
1 pounds Rotini
1 Head fresh brocolli
1 can (15-oz) chickpeas
1 can (5-oz) pitted black olives
1 Jar (small) sweet roasted peppers
1 medium Onion; diced
½ teaspoon Black pepper
½ teaspoon Basil
¾ cup Olive oil
Grated cheese; to taste

submitted by: bmarks@...

Cook rotini according to pakage directions. Drain and mix with ¼ cup oil to prevent it from sticking. Set aside and allow to cool.

Cut up brocolli; steam and then allow to cool.

Dice onion, cut roasted peppers into strips reserving the liquid.

In a large mixing bowl, combine the rotini, brocolli, onion, roasted peppers (including the juice), chickpeas and olives. Add the remaining ½ cup of oil. Add basil and black pepper. Sprinkle with grated cheese to taste.

DAVE <DAVIDG@...>

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RECIPE ARCHIVE - 15 APRIL 1996

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