Chickpea Pasta Salad

Chickpea pasta salad is light, tasty, and easy to make. It comes together quick, and the only cooking needed is boiling the pasta.

Course Salad, Side Dish

Cuisine American

Keyword chickpeas, cold pasta salad

Prep Time 15

Cook Time 10

Refrigerate 30

Total Time 55

Servings

Calories 389kcal

½ cup Extra Virgin Olive Oil
¼ cup Red Wine Vinegar
1 large Garlic Clove grated or minced finely
½ teaspoon Sugar
½ teaspoon Italian Seasoning
½ teaspoon Salt plus 1 tablespoon for the pasta water
¼ teaspoon Black Pepper
Pinch Crushed Red Pepper optional
8 ounces Tricolor Rotini Pasta cooked to package directions, drained, and rinsed
16 ounce Can Chickpeas drained and rinsed
8 ounces Fresh Mozzarella Pearls
1 Pint Small Tomatoes cut in half (cherry, grape, or other small variety)
3 ounces Pitted Black Olives sliced
Chopped parsley for garnish optional

Make the dressing first so the flavors have a chance to come together while we prep the rest of the ingredients.
Add the olive oil, red wine vinegar, garlic, sugar, Italian seasoning, salt, black pepper, and crushed red pepper to a small jar or other container with a tight fitting lid. Shake well and refrigerate.
Cook the pasta to package directions for al dente (or “firm” on some packages). Use a colander to drain. Then rinse it quickly with cold water to stop the cooking and cool it off.
Add the pasta, chickpeas, mozzarella, tomatoes, and black olives to a large bowl.
Next, add the dressing and toss gently to coat and combine the ingredients.
Refrigerate for 30 minutes to chill. Toss well before serving. Garnish with chopped parsley, if desired. Serve and enjoy.

Do not overcook the pasta so it stays firm. Check on it 2-3 minutes before the recommended time to make sure it doesn't go too far.
If you are making the pasta salad ahead of time, use only half the dressing. Reserve the rest to add it when you are ready to serve.