This Mediterranean Chickpea Pasta Salad is so easy to make with tons of fresh summer vegetables like zucchini and tomatoes. A pasta salad without mayo, it can be served cold or at room temperature. This makes it ideal for lunch or traveling!
Chickpea Pasta | Zucchini Cherry Tomatoes | Basil Kalamata Olives | Chevre Cracked Black Pepper Olive Oil | Honey | Vinegar Oregano | Shallot | Dijon Salt | Crushed Red Pepper
Cook pasta according to package directions. Add to a colander and drain while running it under cool water.
Chop vegetables and place them in a small bowl. Meanwhile combine all the dressing ingredients, whisking until smooth and emulsified.
Add cooked pasta to a large bowl and combine with ½ of the salad dressing. Chill in the fridge for approximately 2 hours.
ENJOY!
Before serving, combine the vegetables, pasta, and the rest of the dressing.
This dressing is delicious and flavorful. I will probably use this as my salad dressing now, too. Overall, another yummy and easy dish!
Laura Garcia