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Add a photoServings: 4
Ingredients
- 1Â 1/4 c. Frzn peas
- 1Â 1/4 c. Fresh or possibly frzn corn kernels
- 1 can (450 gram) chick peas, rinsed and liquid removed
- 3 c. Medium pasta shells, about, cooked, liquid removed and rinsed
- 1/4 c. Chopped green onions
- 1/2 lb Ripe tomaotes, about, diced into 1 cm, (about 1/2") pcs
- 2 Tbsp. Minced fresh basil leaves, or possibly 2 tsp. dry
- 2 Tbsp. Strained fresh lemon juice
- 4 Tbsp. Extra-virgin extra virgin olive oil
- Â Â Salt and freshly grnd pepper to taste
- 1 c. Pitted black olives, halved, (optional)
Directions
- Yield: 3-4 as a main dish, or possibly 6-8 as a side dish
- 1. Add in peas and corn to a medium saucepan of sufficient boiling water to cover them generously and cook uncovered over medium-high heat till vegetables are just tender, about 5 min. Drain well. (Alternately, put them in the microwave for a few min and drain.)
- 2. Combine corn, peas, pasta, chick peas, green onions, tomatoes and basil in a large bowl and toss lightly.
- 3. In a small bowl whisk lemon juice with the oil, salt and pepper. Add in to salad and toss till ingredients are coated. Add in olives. Taste and adjust seasoning.
- 4. Serve hot or possibly at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 329g | |
| Recipe makes 4 servings | |
| Calories 1319 | |
| Calories from Fat 631 | 48% |
| Total Fat 70.58g | 88% |
| Saturated Fat 9.88g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 60mg | 3% |
| Potassium 572mg | 16% |
| Total Carbs 145.94g | 39% |
| Dietary Fiber 8.6g | 29% |
| Sugars 8.22g | 5% |
| Protein 26.41g | 42% |
