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Italian Pasta Salad

A vibrant and refreshing dish filled with colorful vegetables and hearty pasta, perfect for warm weather get-togethers and quick lunches.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Salad, Side Dish
Cuisine: Italian, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Pasta and Main Ingredients
  • 8 oz pasta (like rotini or penne)
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1 cup bell peppers, diced
  • 1/2 cup red onion, diced
  • 1/2 cup black olives, sliced
  • 1/4 cup fresh parsley, chopped
Dressing
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

Method
 

Cooking Pasta
  1. Cook the pasta according to package instructions until al dente. Drain it and let cool.
Mixing Ingredients
  1. In a large mixing bowl, combine the chickpeas, cherry tomatoes, cucumber, bell peppers, red onion, black olives, and parsley.
  2. In another bowl, whisk together the olive oil, red wine vinegar, Italian seasoning, and a pinch of salt and pepper.
  3. Add the cooled pasta to the mixed vegetables, then pour the dressing over everything. Toss gently to combine.
Chilling
  1. Cover the bowl and refrigerate for at least 30 minutes before serving, allowing all those flavors to meld together beautifully.

Notes

Leftover pasta salad can be stored in an airtight container in the refrigerator for up to three days. You can customize the veggies based on what you have on hand or your personal preferences. Consider adding feta cheese or mozzarella balls for a creamy texture. A touch of lemon juice can brighten the flavors even more.