Description
A refreshing, filling salad perfect for hot summer days, combining pasta, chickpeas, crunchy veggies, and a zesty homemade dressing.
Ingredients
Pasta and Base Ingredients
- 8 oz Fusilli or rotini pasta (Cooked al dente)
- 1 can Chickpeas, rinsed and drained
- 1 cup Cherry tomatoes, halved
- 1 cup Cucumber, chopped
- 1 cup Bell peppers, chopped (Any color)
- 1/2 cup Red onion, thinly sliced (Soaked in cold water for 10 minutes to reduce sharpness)
- 1/2 cup Olives, black or kalamata
- 2 cups Fresh spinach or arugula (Optional but recommended)
- 1/4 cup Fresh basil or parsley, chopped (For garnish)
- 1/2 cup Feta or mozzarella pearls (Optional)
Homemade Italian Dressing
- 1 part Red wine vinegar (To taste)
- 3 parts Olive oil (To taste)
- 1 tsp Dijon mustard (For creaminess)
- 1 clove Garlic, grated (Or pinch of garlic powder)
- 1 tsp Dried oregano (To taste)
- 1 tsp Dried basil (To taste)
- 1 pinch Sugar or honey (Optional, to reduce sharpness)
- Salt and pepper To taste
Instructions
Preparation
- Cook the pasta in salted water until al dente, according to package instructions. Drain and cool under cold water.
- Chop the vegetables and place them in a large bowl.
- Add the chickpeas, olives, and cheese (if using) to the bowl.
- In a small bowl or jar, whisk or shake up the dressing ingredients.
- Pour the dressing over the salad and toss everything together. Taste and adjust seasoning with salt and pepper.
- Chill the salad in the fridge for at least 30 minutes before serving.
Notes
For best flavor, let it chill and save a splash of dressing to freshen it up before serving. This salad keeps well in the fridge for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course, Salad
- Cuisine: Italian, Mediterranean