I love recipes that are versatile and can be transformed into many things. This pasta salad is inspired by one of my earlier recipes, Chopped Vegetable Salad + Garlic Dressing, which is simply colorful vegetables tossed together with a zesty lemon-garlic vinaigrette. From that recipe the Garden Quinoa Salad was born. This version is almost the same, but with quinoa and edamame. Today I have for you another spin on the original. I’ve taken the vegetables and dressing, and tossed it together with pasta and chickpeas. It’s light, filling and has just the right amount of dressing to give it zest and favor. It’s a classic vegetable pasta salad and I know you’re going to love it!
What I especially love about this recipe is its ease and casualness. I threw in a can of chickpeas for a little extra protein, edamame would work here too. The chickpeas were a perfect addition and added a little extra something special completing the ensemble. It comes together fast and will be ready in under 30 minutes from start to finish. This recipe makes a very large batch and is perfect for large family or work related gatherings. If you’re making it solely for yourself, the leftovers can be stored in the refrigerator and served up just like when it was freshly made. It holds up extremely well and can be made a day or two in advance. If you do make it ahead, you might consider making a little extra dressing to toss it with just before serving.
Cook your pasta according to package, drain and set aside back in the pot you cooked it in.
While the pasta is cooking, prep the colorful veggies and drain and rinse the chickpeas.
Make the dressing. Feel free to add and extra tablespoon of oil to the dressing if you like. I kept it at 1 tablespoon to reduce oil but 2 tablespoons wouldn’t hurt.
Add the veggies, chickpeas and dressing to the pasta, toss well and enjoy!
This made tons of pasta salad. I stored my leftovers in the fridge but they didn’t last long. In fact, it was gone the next day. So yes, I ate a whole pound of pasta + all these veggies, all to myself, in virtually 24 hours. And, it was good – very, very good!
QUICK N’ HEALTHY CHICKPEA + VEGETABLE PASTA SALAD
- 16 oz. farfalle pasta
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 yellow bell pepper, diced
- 4 oz. cherry tomatoes, sliced in half
- 1 can (15 oz.) garbanzo beans (chickpeas)
Zesty Garlic Lemon Dressing
- 4 large garlic cloves, minced
- juice of 2 lemons (about 1/4 – 1/3 cup)
- 2 tablespoons dijon mustard
- 1 – 2 tablespoons oil
- mineral salt & fresh cracked pepper, to taste
1. Cook pasta according to package directions.
2. Prep vegetables, drain and rinse chickpeas, and make dressing.
3. Using either a large mixing or serving bowl, or pot the pasta was cook in, combine the pasta, veggies and dressing, toss well to coat.
Serve at room temperature or chilled in individual bowls with a squeeze of lemon and/or a light dusting of almond parmesan. Enjoy the simples!
Store leftovers in an air tight container in the fridge for up to 1 week. This is a great salad for a pot-luck or family/work gathering. Can be made a 1 – 2 days in advance.
Serves 6 – 8
Add extra zest and flavor using lemon-pepper or garlic-seal salt!
Add an extra can of chickpeas if you like. It will slightly up the protein amount and add more nutritional value overall.