Italian Pasta Salad With Chickpeas
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
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.