Go Back
Italian Pasta Salad with Chickpeas and Vegetables

Italian Pasta Salad with Chickpeas and Vegetables

Italian pasta salad is cooked pasta cooled and tossed with vegetables, a dressing and optional extras such as beans or cheese. This Italian-inspired version combines rotini, chickpeas, cucumber and tomatoes with a lemon-oregano dressing. Refrigerate it before serving cold, and keep it chilled during transport.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 8 ounces dry rotini
  • 1 can chickpeas approximately 15 ounces, drained and rinsed
  • 1 cup diced cucumber
  • 1 cup halved cherry tomatoes
  • 1/2 cup finely diced red bell pepper
  • 1/4 cup finely diced red onion
  • 1/4 cup sliced olives
  • 1/4 cup chopped fresh parsley
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon fine salt plus more only after tasting
  • 1/4 teaspoon ground black pepper
  • 1/3 cup crumbled feta optional

Method
 

  1. Cook the rotini according to the package directions. Drain and briefly rinse with cool drinking water to stop cooking. Let it drain thoroughly so extra water does not dilute the dressing.
  2. While the pasta cooks, rinse and drain the chickpeas. Prepare the vegetables, olives and parsley, using clean utensils and a clean work surface.
  3. Whisk the olive oil, lemon juice, Dijon mustard, oregano, salt and black pepper in a small bowl until combined.
  4. Put the cooled, well-drained pasta in a large bowl with the chickpeas and vegetables. Pour over the dressing and toss gently until the ingredients are evenly distributed.
  5. Fold in the parsley, olives and optional feta. Cover and refrigerate for at least 30 minutes before serving cold.
  6. Stir again after chilling and taste. Add a little extra lemon juice or a small pinch of salt only if needed. Keep the salad refrigerated until serving.

Notes

Recipe development draft; quantities, yield and times have not been kitchen-tested by RecipeCrave. Times are estimates. Images are AI-generated illustrations. Yield: 4 lunch servings or about 6 side servings. Total includes 30 minutes chilling. Keep salad refrigerated.