Summer Chickpea Pasta Salad
This summer chickpea pasta salad is one of my favorite salads of all time! I make it ahead of time for weekday lunches or serve it as a side for dinner. It's tangy, bright and satisfying. Everyone loves it!
Ingredients
dressing
- ¼ cup red wine vinegar
- 4 garlic cloves, minced
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- 1 tablespoon dried oregano
- ½ teaspoon dried dill
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
- ½ cup olive oil
pasta salad
- ½ pound medium shells pasta, cooked
- 1 can chickpeas, drained and rinsed
- 1 large shallot, thinly sliced
- 1 small zucchini, thinly sliced
- 1 small summer squash, thinly sliced
- 1 pint tomatoes, quartered
- 8 to 16 ounces smoked provolone, diced
- 1 cup fresh basil leaves, torn
Instructions
dressing
- Whisk together the vinegar, garlic, dijon, honey, dill, oregano, salt and pepper until combined. Stream in the olive oil while whisking until emulsified. This dressing stays great in the fridge for a week! Just whisk or shake before serving.
pasta salad
- Boil the pasta in a pot of salted water according to the package instructions. Drain the pasta and let it cool slightly.
- In a large bowl, combine the sliced shallots, zucchini and summer squash. Add a few tablespoons of the dressings into the bowl and toss the mixture. Let the vegetables marinate while you make the rest of the salad. Chop the tomatoes and the cheese.
- Add the pasta to the bowl with the marinated zucchini and shallots. Add in the chickpeas, tomatoes and cheese. Drizzle in half of the dressing and toss.
- Taste and add more dressing if desired. I like to save some of the dressing in the fridge if I eat this salad over a few days. It stays great in a sealed container in the fridge for a few days!
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