Mediterranean Chickpea Pasta Salad
Servings: 4 servings
Calories: 297kcal
Equipment
- 1 Large bowl
Ingredients
For the pasta salad
- 12 ounces uncooked pasta of choice I used chickpea pasta
- 1 15 ounce can chickpeas drained and rinsed
- 1 cup pepperoncini sliced
- 1 pint grape tomatoes halved
- 1 cup cucumber diced
- ¼ cup diced red onion
- ¼ cup Italian parsley
For the dressing
- ⅓ cup extra-virgin olive oil
- 3 Tablespoons red wine vinegar
- 1 ½ teaspoons dijon mustard
- Juice from 1 lemon
- 1 teaspoon minced garlic
- ½ teaspoon dried oregano
- ½ teaspoon sea salt or more, to taste
- ½ teaspoon freshly ground black pepper
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Once it’s ready, drain the pasta and rinse it under cold water to stop the cooking and cool it down for the salad.
Make the Dressing
- While the pasta cooks, whisk together all of the dressing ingredients in a small bowl or jar. Taste and adjust the seasoning, if needed. Set it aside while you prep the rest of the salad.
Prep the Vegetables
- Chop and slice all of the vegetables, then add them to a large mixing bowl. Add the chickpeas to the bowl, too. This is where all the color, crunch, and fresh flavor starts coming together.
Toss the Pasta Salad
- Add the cooled pasta to the bowl with the vegetables and chickpeas. Give everything a gentle toss so the pasta is evenly mixed with all the fresh ingredients.
Add the Dressing
- Pour the dressing over the pasta salad and toss until everything is nicely coated. Make sure the dressing gets into all the little pasta shapes and vegetables.
Garnish and Serve
- Finish with fresh herbs and a pinch of red pepper flakes, if you like a little heat. Serve right away, or chill it in the refrigerator until you’re ready to enjoy.
Notes
- Pasta: I used chickpea pasta. You could use a short pasta shape that holds the dressing well, like fusilli, rotini, penne, farfalle, or orecchiette. Cook it just until al dente so it does not get too soft once tossed with the dressing.
- Rinsing the pasta: Rinsing the pasta under cold water stops the cooking and cools it down quickly for the salad. It also helps keep the pasta from sticking together.
- Chickpeas: Drain and rinse the chickpeas before adding them to the salad. They make the pasta salad more filling and add a nice creamy bite.
- Vegetables: Chop the vegetables into bite-size pieces so every forkful has a little bit of everything. You can use what you have on hand, which makes this a great clean-out-the-fridge salad.
- Dressing: Whisk the dressing really well before adding it to the pasta salad. If it sits for a few minutes, give it another quick stir before tossing.
- Make-ahead tip: This pasta salad can be made a few hours ahead and chilled until serving. If making it in advance, save a little dressing to toss in right before serving, since the pasta will absorb some of it as it sits.
- Serving: Serve chilled or at room temperature. Add the fresh herbs right before serving so they stay bright and fresh.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Give the salad a good stir before serving again, and add a drizzle of olive oil or extra dressing if it needs refreshing.
Nutrition
Calories: 297kcal | Carbohydrates: 23g | Protein: 8g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Sodium: 641mg | Potassium: 596mg | Fiber: 8g | Sugar: 4g | Vitamin A: 1449IU | Vitamin C: 48mg | Calcium: 68mg | Iron: 2mg