Rainbow Chickpea Pasta Salad

5 from 140 votes

This Italian-style pasta salad is full of protein and fiber packed chickpea pasta, tons of fresh vegetables, and a light balsamic vinaigrette make up the most delicious pasta salad.

Prep Time15

Cook Time9

Total Time24

Course: Salad

Cuisine: American

Diet: Gluten Free, Low Calorie, Vegan, Vegetarian

Servings: 1-cup servings (total yield: 10 cups)

Calories: 196kcal

Author: Toni Dash

Ingredients

Balsamic Vinaigrette

1 tablespoon dijon mustard
½ teaspoon grated garlic
¼ teaspoon dried Italian seasoning
3 tablespoons balsamic vinegar
⅓ cup olive oil

Pasta Salad

8 ounces chickpea rotini (also called fusilli)
1 cup frozen peas
1 cup frozen corn
1 pint cherry tomatoes halved
1 cup mixed-color diced bell pepper
1 cup persian cucumbers sliced into half moons
1`/4 cup chopped fresh basil leaves and more for garnish, if desired
⅓ cup sliced olives optional

Instructions

Balsamic Vinaigrette

In a large bowl, whisk together the dijon mustard, grated garlic, and Italian seasoning.
Add the balsamic vinegar and whisk to combine.
Slowly drizzle in the olive oil while whisking constantly. Season with salt and pepper to taste. Set aside.

Pasta Salad

Bring a large pot of salted water to a boil.
Cook the pasta to al dente, according to the package directions. One minute before draining the pasta, add the peas and corn to the pot with the pasta.
Drain the pasta, peas, and corn and run them under cool water– just until they are no longer hot to the touch.
Add the pasta, peas, and corn to the bowl with the vinaigrette and toss to combine.
Next add the remaining vegetables– tomatoes, bell pepper, cucumbers, basil and olives (if using). Toss to combine.
Season with additional salt and pepper, if needed. Garnish with fresh basil, if desired.
Enjoy immediately or chill until ready to serve. This pasta salad is delicious at room temperature or cold.

Notes

Pro Tip: Rinse the cooked pasta in cold water. Never add dressing to a pasta salad when the pasta is still warm. Otherwise the pasta will absorb the dressing instead of the dressing coating the salad ingredients.

Variations

Add some more protein. Edamame is a great thing to add to this salad for more plant protein and color. Lean meats or reduced-fat feta cheese can also be added. Or throw in some garbanzo beans.

Some tangy goodness. Slice pepperocinis perk up this Italian pasta salad.

Use another pasta shape. Shorter pasta shapes work best in pasta salads. Penne, spirals or tube shells are great.

Use a different type of pasta. Any short pasta you like can be substituted, it does not need to be chickpea pasta.

Add different or more vegetables. Artichoke hearts (use the type in water for fewer calories), red onion, green onions, broccoli florets, snap peas, sliced celery, grated carrots, etc.

How to store

Store salad in an airtight container in the refrigerator for up to 3 days. The salad may last longer though the pasta will become stiffer as time goes on.

Nutrition