Chickpea Pasta Salad
This pasta salad is so versatile and will feed a crowd with what you already have on hand! Switch out the flavors by using different vinaigrette dressings and sauces!
Ingredients
- 1/2 green pepper or red, yellow, or roasted red pepper
- 1 lb pasta of choice
- 1 cup grape, cherry, or regular tomateos diced
- 1 cucumber sliced
- 1 can corn drained
- 1/2 cup pesto store bought or homemade
- salte and pepper to taste
- 3 tbsp parmesan cheese optional
Instructions
- Start by chopping your vegetables. If using a green pepper, remove the seeds and dice it. You can use other types of peppers as well. If using regular tomatoes, dice them. Peel the cucumber and cut it into quarters.
- While chopping the vegetables, bring a pot of water to boil on the stove. Add salt to the boiling water, then cook the pasta according to the package instructions for pasta salad
- Once the pasta is cooked, drain it and rinse it with cold water to cool it down quickly. Transfer the cooled pasta to a large bowl.
- Add the diced green pepper (or other peppers), grape or cherry tomatoes (or diced regular tomato), cucumber quarters, drained corn, and drained and rinsed chickpeas to the bowl with the pasta.
- Add a few tablespoons of pesto (or your preferred vinaigrette dressing) to the salad. Mix everything together well to combine the flavors.
- Season the salad with salt and pepper to taste. Optionally, sprinkle some Parmesan cheese over the salad.
Notes
Feel free to customize the recipe based on your preferences and the ingredients you have on hand.