Greek Gazpacho Pasta Salad with Chickpeas

Prep Time

15 Min.

Ready In

15 Min.

Servings

6 Servings

Print Recipe

1 box (7.25 oz.) Suddenly Pasta Salad Greek

1 cup halved cherry tomatoes

1 cup diced red bell pepper

1 cup diced yellow bell pepper

1 cup diced cucumber

1/2 cup red onion, peeled and diced

2 tablespoons red wine vinegar

1 tablespoon water or broth

2 tablespoons olive oil

1 cup canned chickpeas, drained and rinsed

Place 1/4 cup each of the tomatoes, bell peppers, cucumber, and red onion in a blender.
Add the vinegar, water, olive oil, and seasoning (from Suddenly Salad box) to the blender, and blend until smooth. Transfer the puree to a large bowl and set aside.
Meanwhile, pour pasta (from Suddenly Salad box) into a 3-quart saucepan ⅔ full of boiling water. Gently boil uncovered for 12 minutes, stirring occasionally. Drain pasta. Rinse with cold water and drain well.
Add the pasta, chickpeas, and the remaining tomatoes, bell peppers, cucumber, and red onion to the bowl with the puree; toss to combine. Serve immediately, or cover and refrigerate until serving.

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