Add To Favorites
Cook pasta in boiling, salted water until al dente. Rinse under cold water.
Drain garbanzo beans. Drain and roughly chop artichoke hearts and kalamata olives. Slice roasted red peppers. Toss all ingredients together in a large mixing bowl with olive oil and balsamic. Season to taste with salt and pepper. Serve chilled or at room temperature.
This recipe does not have any reviews yet.
Sign up now for our email newsletter!
Click here for our newsletter archive.
Download our nutritional fact sheets:
Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.