Description
A quick, vibrant pasta salad featuring crispy sautéed chickpeas, rotini, and fresh veggies tossed in a zingy vinaigrette. It’s a Mediterranean-inspired weeknight winner that’s perfect warm or chilled.
Ingredients
Scale
- 8 ounces rotini pasta
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, thinly sliced
- 1 small red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Cook rotini pasta until al dente, then drain and set aside.
- While pasta cooks, heat 1 tablespoon olive oil in a sauté pan over medium heat. Add chickpeas and cook for 6–8 minutes until golden and slightly crispy.
- In a large bowl, combine cooked pasta, sautéed chickpeas, cherry tomatoes, cucumber, red onion, and feta cheese.
- In a separate small bowl, whisk together remaining olive oil, red wine vinegar, oregano, salt, and pepper to make the vinaigrette.
- Pour the vinaigrette over the salad and toss well to combine.
- Taste and adjust seasoning. Serve warm, at room temperature, or chilled.
Notes
- Use gluten-free pasta if needed.
- Add fresh herbs like parsley or dill for a flavor boost.
- To keep cucumbers crisp, add just before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 4g
- Sodium: 410mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 12mg
Keywords: chickpea pasta salad, quick vegetarian meal, Mediterranean salad, summer pasta salad, easy pasta bowl