Yield: 4 Servings
|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|
|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.
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 15 APRIL 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
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