Want a simple and tasty dish to try? Italian Pasta Salad with Chickpeas is a great choice! It’s filled with fresh veggies, creamy mozzarella, and hearty chickpeas, making it both healthy and delicious.
Whether you’re planning a quick lunch, a picnic, or a side dish for your next barbecue, this pasta salad is easy to make and always a hit.
Ingredients
- Dry pasta (rotini, penne, or farfalle)
- Chickpeas (drained and rinsed)
- Cherry tomatoes (halved)
- Cucumber (diced)
- Red onion (thinly sliced)
- Black olives (pitted and sliced)
- Mozzarella balls (bocconcini or ciliegine, halved)
- Fresh basil (chopped, optional)
- Olive oil
- Red wine vinegar
- Dried oregano
- Garlic powder
- Salt and pepper
How To Make Italian Pasta Salad With Chickpeas
Cook the Pasta:
Boil the Water: Bring a large pot of water to a boil and add salt. This will enhance the flavor of the pasta as it cooks. For every 4 cups of water, add approximately 1 tablespoon of salt.
Cook the Pasta: Add the dry pasta to the boiling water and cook it according to the package instructions. Most pasta shapes (such as rotini, penne, or farfalle) will cook in about 8-10 minutes until al dente (firm but not hard when bitten). Be sure not to overcook the pasta, as it can become mushy.
Drain and Cool the Pasta: Once the pasta is cooked, drain it in a colander and then immediately rinse it under cold running water. This helps cool it down quickly and stops the cooking process. Rinsing also helps remove excess starch, so the pasta doesn’t stick together. Set the cooled pasta aside in a large mixing bowl or separate container to continue prepping the rest of the salad.
Prepare the Veggies and Chickpeas:
Drain and Rinse the Chickpeas: Open the can of chickpeas (also known as garbanzo beans) and pour them into a colander. Rinse them under cold water to remove the canning liquid, which can sometimes be salty and slightly slimy. This will ensure that the chickpeas are clean and ready to mix into the salad.
Chop the Veggies:
Cherry Tomatoes: Cut the cherry tomatoes in half. This helps them release some of their juices and makes them easier to eat in the salad.
Cucumber: Dice the cucumber into small, bite-sized pieces. If you prefer, you can peel it before dicing, but leaving the peel adds extra crunch and nutrients.
Red Onion: Thinly slice the red onion. Red onion has a milder, slightly sweet flavor compared to white onions, making it ideal for salads. Slicing it thinly ensures that the onion flavor isn’t overpowering.
Slice the Olives and Mozzarella: Slice the black olives (you can use green olives if preferred) and halve the mozzarella balls (also called bocconcini or ciliegine). Halving the mozzarella allows it to mix evenly throughout the salad.
Make the Dressing:
In a small bowl, combine the olive oil, red wine vinegar, dried oregano, garlic powder, salt, and pepper. Whisk everything together until the dressing is smooth and well-combined.
Season to Taste: Taste the dressing and adjust the seasoning as needed. You might want to add a little more salt or vinegar depending on your flavor preferences. If you like your dressing tangier, you can add a bit more red wine vinegar.
Assemble the Salad:
In the large bowl where you’ve set aside the pasta, add all the prepped ingredients: the chickpeas, cherry tomatoes, cucumber, red onion, olives, and mozzarella.
Add the Dressing: Pour the prepared dressing over the top of the ingredients in the bowl. Toss everything gently using a large spoon or spatula to ensure that the dressing evenly coats all the components of the salad. Be careful not to mash or break up the ingredients.
Chill and Serve:
Refrigerate: Cover the salad with plastic wrap or a lid and place it in the refrigerator. Allow the salad to chill for at least 30 minutes. This gives the flavors time to meld together and the ingredients to absorb the dressing.
Final Touches: Before serving, give the salad a quick toss to redistribute the dressing and ingredients. You can also sprinkle fresh basil on top for a burst of flavor and color. Fresh herbs like parsley or dill can also be used for added fragrance and a herbal note.
Serving Suggestions:
Serve this pasta salad as a side dish to grilled meats, as a light lunch, or as a stand-alone dish for a vegetarian meal. It’s perfect for picnics, potlucks, or summer barbecues!
Pro Tips:
- Customize the Veggies: Feel free to add or swap out any veggies you prefer, such as bell peppers, roasted red peppers, or even artichoke hearts.
- Make it Vegan: Skip the mozzarella or use vegan mozzarella to make the salad dairy-free.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The flavors will continue to develop as it sits, making it even tastier the next day!
- Add Protein: For a more filling meal, add grilled chicken, tuna, or shrimp for an extra boost of protein.
More Recipes
Italian Pasta Salad With Chickpeas
Ingredients
- 1 cup dry pasta rotini, penne, or farfalle works well
- 1 can 15 oz chickpeas, drained and rinsed
- 1 cup cherry tomatoes halved
- ½ cup cucumber diced
- ½ red onion thinly sliced
- ½ cup black olives pitted and sliced
- 1 cup mozzarella balls bocconcini or ciliegine, halved
- 2 tbsp fresh basil chopped (optional)
- 1 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the dry pasta and cook according to the package instructions until al dente (about 8-10 minutes).
- Drain the pasta and rinse it under cold water to stop the cooking process and cool it down. Set aside.
Prepare the Veggies and Chickpeas:
- While the pasta is cooking, drain and rinse the chickpeas in a colander.
- Cut the cherry tomatoes in half, dice the cucumber, and thinly slice the red onion.
- Slice the black olives and cut the mozzarella balls into halves if using large ones.
Make the Dressing:
- In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, garlic powder, salt, and pepper until well combined. Adjust the seasoning to your taste.
Assemble the Salad:
- In a large mixing bowl, combine the cooked pasta, chickpeas, cherry tomatoes, cucumber, red onion, black olives, and mozzarella balls.
- Pour the dressing over the pasta mixture and toss gently to coat everything evenly.
Chill and Serve:
- Cover the pasta salad and refrigerate for at least 30 minutes to allow the flavors to meld together.
- Before serving, give the salad a quick toss and sprinkle chopped fresh basil on top if desired.
Notes
- Customize the Veggies: Feel free to add or swap out any veggies you prefer, such as bell peppers, roasted red peppers, or even artichoke hearts.
- Make it Vegan: Skip the mozzarella or use vegan mozzarella to make the salad dairy-free.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The flavors will continue to develop as it sits, making it even tastier the next day!
- Add Protein: For a more filling meal, add grilled chicken, tuna, or shrimp for an extra boost of protein.