Chickpea Pasta Salad
A light and refreshing pasta salad made with gluten-free chickpea pasta, fresh vegetables, and a tangy vinaigrette.
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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Notes
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Refresh with extra vinaigrette if needed.