Chickpea Pasta Salad is a light and easy dish that’s great for warm days. It uses gluten-free chickpea pasta mixed with fresh zucchini, cherry tomatoes, and olives. The salad has a tangy dressing that isn’t heavy like mayo, making it perfect for picnics, trips, or quick meals. You can eat it cold or at room temperature, and it tastes fresh and satisfying every time.
Why You’ll Love This Chickpea Pasta Salad
Chickpea Pasta Salad stands out because it’s both nourishing and convenient. The gluten-free pasta made from chickpeas adds a good boost of protein and fiber, helping you stay full and satisfied. Unlike traditional pasta salads with heavy mayonnaise, this one uses a zesty vinaigrette that feels light and refreshing on the palate.
The combination of fresh vegetables like zucchini and cherry tomatoes brings brightness and crunch, while Kalamata olives add a slight salty tang. Fresh basil adds an herbal aroma that lifts the entire salad. This mix of ingredients creates a dish that’s colorful, nutritious, and perfect for warm weather. Plus, since it can be made ahead and stored in the fridge, it’s ideal for busy days or outdoor meals.
Ingredients for Chickpea Pasta Salad
To create this tasty pasta salad, you’ll need the following ingredients:
- 12 ounces of chickpea pasta
- 1 large zucchini, cut into bite-sized cubes
- 1 pint of cherry tomatoes
- 1/4 cup of pitted and chopped Kalamata olives
- 1/4 cup of fresh chopped basil
- 1/3 cup of crumbled fresh goat cheese (optional)
- Fresh cracked black pepper, to taste
For the vinaigrette dressing:
- 1/4 cup extra virgin olive oil
- 3 tablespoons distilled white vinegar
- 1 teaspoon honey
- 1 1/2 teaspoons dried oregano
- 1 small shallot, finely chopped
- 1 teaspoon Dijon mustard (check for no sulfites)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper flakes
How to Make Chickpea Pasta Salad
Start by bringing a large pot of salted water to a boil. Add the chickpea pasta and cook it according to the package directions, but aim to cook it on the shorter side so it stays firm and doesn’t become mushy. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process and cool it down.
While the pasta cooks, chop the zucchini into bite-sized cubes and halve the cherry tomatoes. Place the vegetables in a small bowl and set aside.
Next, prepare the vinaigrette. In a bowl, whisk together the olive oil, white vinegar, honey, dried oregano, chopped shallot, Dijon mustard, kosher salt, and crushed red pepper flakes until the mixture is smooth and fully combined.
Transfer the cooled pasta to a large bowl and toss it with half of the vinaigrette. Chill the pasta in the refrigerator for about two hours. This step helps the pasta soak up the flavors without losing its firmness. If you’re short on fridge space, you can layer the vegetables on top of the pasta to keep them crisp, or keep them separate until serving.
When ready to serve, combine the vegetables with the pasta and add the remaining dressing. Toss everything gently and taste. Adjust seasonings with extra salt or pepper if needed. If you like, sprinkle crumbled goat cheese over the top for a creamy contrast.
How to Serve Chickpea Pasta Salad
This pasta salad shines when served cold or at room temperature. It’s a versatile dish that works well on its own for a light lunch or as a side at barbecues, picnics, or casual dinners. You can pair it with grilled vegetables, roasted chicken, or your favorite plant-based protein for a more filling meal.
Consider serving it in a clear glass bowl to showcase its vibrant colors—the reds of the tomatoes, the green from basil and zucchini, and the creamy white of goat cheese if used. Garnish with extra fresh basil leaves or a sprinkle of cracked black pepper for a final touch.
Because this salad holds its texture well, it’s also great for taking on outdoor adventures like camping or road trips, especially since it doesn’t rely on mayonnaise, that can spoil quickly.
Expert Tips for Making Chickpea Pasta Salad
To get the best results with your pasta salad, here are some helpful tips:
- Use the shortest cooking time recommended on your chickpea pasta package to keep the noodles firm and prevent mushiness. Overcooked gluten-free pasta can become soft and less enjoyable.
- Rinsing the pasta under cold water after cooking not only stops cooking but also helps cool it for the salad.
- Dividing the dressing into two parts—half before chilling and half before serving—ensures the pasta absorbs flavor while keeping the salad moist and fresh.
- Add the vegetables right before serving if you want to maintain their crispness and vibrant color, especially if you prepare the pasta ahead of time.
- If you plan to travel with this salad or keep it at room temperature for a while, skip the goat cheese. It keeps better without dairy at warmer temps.
- Feel free to swap or add other fresh vegetables like cucumber or bell peppers to suit your taste and what’s in season.
These simple steps will elevate the salad’s texture and flavor while keeping it safe and tasty.
How to Store Chickpea Pasta Salad
Store any leftover pasta salad in an airtight container in the refrigerator. It will keep well for 3 to 4 days. Over time, the salad may become a bit drier as the pasta absorbs more dressing or the vegetables release moisture.
If you notice dryness, whisk up a little extra vinaigrette to refresh the salad before serving. Keep the goat cheese separate if possible, or add it fresh when serving to avoid sogginess.
For best texture, avoid freezing the salad as the pasta and fresh vegetables don’t freeze well and can become mushy when thawed.
Variations of Chickpea Pasta Salad
This pasta salad is very adaptable and easy to personalize. Here are some tasty variations to try:
- Swap chickpea pasta for lentil or black bean pasta for a different flavor and added protein.
- Replace the goat cheese with diced fresh mozzarella or leave it out for a vegan option.
- Add chopped cucumber, bell peppers, or red onion for extra crunch and color.
- Incorporate fresh herbs like parsley or mint in addition to or instead of basil.
- For a spicier twist, increase the crushed red pepper or add a dash of smoked paprika to the dressing.
- Include toasted pine nuts or slivered almonds on top for a nutty texture contrast.
- If you want a creamier dressing, mix in a spoonful of dairy-free yogurt or tahini.
Feel free to experiment with whatever fresh ingredients you have on hand or prefer in your salads.
Frequently Asked Questions About Chickpea Pasta Salad
Is chickpea pasta gluten-free?
Yes, chickpea pasta is made from chickpea flour and is naturally gluten-free, making it a great choice if you have gluten sensitivities or want to avoid gluten.
Can I make this pasta salad ahead of time?
Absolutely. Prepare the pasta and dressing, then refrigerate the pasta separately with half the dressing. Add the vegetables and remaining dressing just before serving to keep everything fresh.
How long does this salad keep in the fridge?
You can safely store it in the fridge for up to 3 to 4 days. The flavors will deepen, but the pasta and veggies may soften over time.
What can I substitute for goat cheese?
Fresh mozzarella or feta are good alternatives. If you prefer a dairy-free option, simply omit the cheese or use a plant-based cheese substitute.
Is this salad suitable for camping or road trips?
Yes. Since it uses a vinaigrette instead of mayonnaise, it holds up well at room temperature for a few hours. Omit the cheese if you expect it to be unrefrigerated for long.
Chickpea Pasta Salad
Ingredients
- 12 ounces chickpea pasta
- 1 large zucchini (cut into bite-sized cubes)
- 1 pint cherry tomatoes
- 1/4 cup pitted and chopped Kalamata olives
- 1/4 cup fresh chopped basil
- 1/3 cup crumbled fresh goat cheese (optional)
- to taste fresh cracked black pepper
- 1/4 cup extra virgin olive oil for vinaigrette
- 3 tablespoons distilled white vinegar for vinaigrette
- 1 teaspoon honey for vinaigrette
- 1 1/2 teaspoons dried oregano for vinaigrette
- 1 small shallot (finely chopped for vinaigrette)
- 1 teaspoon Dijon mustard (check for no sulfites)
- 1/2 teaspoon kosher salt for vinaigrette
- 1/4 teaspoon crushed red pepper flakes for vinaigrette
Instructions
- Bring a large pot of salted water to a boil. Add chickpea pasta and cook according to package directions, aiming for a shorter cooking time.
- Drain the pasta and rinse under cold water to stop the cooking process.
- While the pasta cooks, chop zucchini into bite-sized cubes and halve the cherry tomatoes. Set aside.
- Prepare the vinaigrette by whisking together olive oil, white vinegar, honey, dried oregano, chopped shallot, Dijon mustard, kosher salt, and crushed red pepper flakes until smooth.
- In a large bowl, toss the cooled pasta with half of the vinaigrette. Chill in the refrigerator for about two hours.
- When ready to serve, combine the vegetables with the pasta and add the remaining dressing. Toss gently and adjust seasoning as needed. Top with crumbled goat cheese if desired.
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