Chickpea Pasta Salad
A fresh and flavorful salad made with chickpea pasta, vibrant veggies, and a tangy homemade dressing, perfect for any meal.
Equipment
- Mixing Bowl
- Pot
- Whisk
Ingredients
- 1/4 cup red wine vinegar
- 4 cloves garlic minced
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 tablespoon dried oregano
- 1/2 teaspoon dried dill
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup olive oil
- 1/2 pound medium shell pasta cooked and drained
- 1 can chickpeas drained and rinsed
- 1 large shallot thinly sliced
- 1 small zucchini thinly sliced
- 1 small summer squash thinly sliced
- 1 pint tomatoes quartered
- 8 to 16 ounces smoked provolone diced
- 1 cup fresh basil leaves torn
Instructions
- In a mixing bowl, whisk together red wine vinegar, minced garlic, Dijon mustard, honey, oregano, dill, salt, and pepper. Slowly stream in olive oil while whisking to emulsify.
- Cook the shell pasta in salted water until al dente. Drain and cool slightly.
- In a large bowl, combine sliced shallots, zucchini, and summer squash. Add a few tablespoons of dressing and let marinate for 10-15 minutes.
- Add quartered tomatoes, diced provolone, and torn basil to the marinated veggies.
- Combine the cooled pasta and chickpeas with the vegetable mixture. Pour in half the dressing and toss gently to combine.
- Taste and adjust seasoning or add more dressing as needed before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.