Le Veneziane Penne Pasta Salad with Roasted Chickpeas & Paprika
  • 1tin (400g) chickpeas
  • 1 tbsp paprika
  • 400g Le Veneziane Penne
  • 150ml Extra virgin olive oil
  • 20g fresh basil
  • 1tsp White wine vinegar
  • 1/2head iceberg lettuce
  • 1whole red onion
  • 10 Cherry tomatoes
  • salt & pepper(to taste)
  • 1generous squeeze Lemon(optional)
For the chickpeas:
  1. Heat the oven to 200 degrees Celsius
  1. Drain the Chickpeas and toss with olive oil and paprika powder.
  2. Add to a tray and roast in the middle of the oven for 10 minutes, making sure they do not burn.
  3. Set aside.
For the pasta salad:
  1. Add basil, oil and vinegar in a mixer and blend until smooth. Set aside.
  2. Wash the lettuce and slice into smaller pieces, slice the tomatoes in half and dice the red onion.
  3. Boil the pasta and drain.
  4. Pour the basil dressing over the warm pasta, add salt and pepper.
  5. Add lettuce, tomatoes and Chickpeas and mix it all together.
  6. Add a squeeze of fresh lemon juice to finish!
Recipe Notes

Le Veneziane’s pasta is made from 100% corn grown in the heart of the Italian Veneto countryside. You can purchase it online from Amazon or Ocado.