Chickpea + Vegetable Pasta Salad features fresh chopped colored bell peppers, refreshing cucumber, juicy cherry tomatoes and protein rich chickpeas for a quick and healthy cold pasta salad!
I love recipes that are versatile and can be transformed into many things! This vegetable pasta salad recipe is inspired by my, Chopped Vegetable Salad + Garlic Dressing, which is simply colorful vegetables tossed together with a zesty lemon-garlic vinaigrette. From that same recipe, the Garden Quinoa Salad was born, but with quinoa and edamame.
Today, I have for you another spin on the original. I’ve taken the vegetables and dressing, and tossed them together with pasta and chickpeas. It’s light, filling and has just the right amount of dressing to give it zest and favor. It’s a classic vegetable pasta salad and I know you’re going to love it!
What I especially love about this cold pasta salad is its ease and casualness. I threw in a can of chickpeas for a little extra protein, edamame would work here too. The chickpeas were a perfect addition and added a little extra something special completing the ensemble, making this more than just a side dish.
This pasta salad recipe comes together fast and will be ready in under 30 minutes from start to finish. It makes a very large batch and is perfect for large family or work related gatherings. It’s also great for weekly meal prep!
It holds up extremely well and can be made a day or two in advance for parties, and can be stored for up to 5 days in the refrigerator for meal prep. If you do make it ahead, you might consider making a little extra dressing to toss it with just before serving. For dressing variation, try this Healthy Flax & Evo Balsamic Vinaigrette!
How To Make Vegetable Pasta Salad
1. Cook your pasta according to package, drain and set aside back in the pot you cooked it in.
2. While the pasta is cooking, prep the colorful veggies and drain and rinse the chickpeas.
3. Make the pasta salad dressing, in a small bowl add the garlic, lemon, olive oil, and dijon. Feel free to add and extra tablespoon of oil to the dressing if you like. I kept it at 1 tablespoon to reduce oil but 2 – 3 tablespoons wouldn’t hurt.
4. Add the veggies, chickpeas and dressing to the pasta, toss well and enjoy!
And that’s it, pasta salad made quick and easy! Serve this pasta salad at room temperature or chilled.
I hope you LOVE this pasta salad as much as I do! It’s:
- Quick and healthy
- Full of veggies
- Super flavorful
- Minimal ingredients
- Great for parties & meal prep
- & So delicious!
This made tons of pasta salad. I stored my leftovers in the fridge but they didn’t last long. In fact, it was gone the next day. So yes, I ate a whole pound of pasta + all these veggies, all to myself, in virtually 24 hours. And, it was good – very, very good!
If you LOVE vegan style pasta salads, be sure to check out this Quick and Easy Vegan Pasta Salad, Lemony Asparagus Pasta Salad, or this delicious Mediterranean Orzo Salad.
If you try this easy pasta recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.