Chickpea Pasta Salad (2024)

Published: Jul 29, 2023 by Elizabeth Rodriguez

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Chickpea pasta salad is light, tasty, and easy to make. It comes together quick, and the only cooking needed is boiling the pasta. This colorful cold pasta salad is made with rotini, chickpeas, fresh mozzarella, tomatoes, black olives and dressed with a homemade Italian-style dressing.

It’s a good way to use pantry items. The only fresh ingredients needed for this recipe are mozzarella and tomatoes. The homemade Italian dressing uses a fresh garlic clove, but ⅛ teaspoon garlic powder can be substituted in a pinch.

We use canned chickpeas to make this recipe. I love them because they’re convenient and super tasty. I even use them in this chickpea soup instead of starting from scratch.

Canned bean recipes can get you out of a jam when time and money are a little tight, check out this collection of 17 canned beans recipes for inspiration.

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What’s great about this recipe

This dish is easy to make with no elaborate prep work required. And the only cooking involved is boiling the rotini.
It is a meat-free option for parties so your veggie loving friends will be happy. Serve the chickpea pasta salad along with marinated tomatoes and a refreshing cucumber salad for a delicious spread.
It’s colorful and tasty. With a variety of colors and flavors this cold salad will be a welcome addition to any table. For an extra pop use colorful tomatoes!

Pasta salad recipes are great for parties and lunches because you can make them ahead of time. They also make fantastic side dishes that go well with barbecues, fish, and roasted chicken. Once you give this pasta chickpea salad a try, check out this tortellini pasta salad and a simple garden pasta salad that are just as scrumptious.

Ingredients

Produce – Garlic and small tomatoes. Use cherry, grape or other small varieties. Choose them ripe, but not too ripe so they hold up to stirring.
Pantry – We need a can of chickpeas, pitted black olives, and tri-color rotini from the pantry. I like the colorful rotini, but other short pasta shapes will also work.
Cheese – Fresh mozzarella pearls are fantastic in this salad. Cube fresh mozzarella if you can’t find the pearls.
Oil – Use extra virgin olive oil or light–tasting olive oil.
Vinegar – Red wine vinegar is recommended. But apple cider vinegar and white wine vinegar can be substituted.
Sugar – Is used to balance the tart flavors. We use raw cane sugar, but white sugar can be used. If you need to replace the sugar, try half the amount of honey. Taste and add more if desired.
Spices – Italian seasoning, black pepper, crushed red pepper, and salt are used in the dressing. The crushed red pepper gives it a little kick. Leave it out if you don’t like spicy. You will also need extra salt (about 1 tablespoon) for the water to cook the rotini.
See the recipe card for quantities and preparation.

Instructions

Make the dressing first so the flavors have a chance to come together while we prep the rest of the ingredients.

Add the olive oil, vinegar, garlic, sugar, Italian seasoning, salt, pepper, and crushed red pepper to a small jar or other container with a tight fitting lid. Shake well and refrigerate.

Cook the pasta to package directions for al dente (or “firm” on some packages). Use a colander to drain. Then rinse it quickly with cold water to stop the cooking and cool it off.

Add the pasta, chickpeas, mozzarella, tomatoes, and black olives to a large bowl.

Next, add the dressing and toss gently to coat and combine the ingredients.

Frequently asked questions

Can this pasta salad be made ahead?

Absolutely make this salad ahead of time. Put it together and stir in half the dressing. Cover it with a lid or plastic wrap and refrigerate for 1 day. Add the remaining dressing, stir, and toss well right before serving.

Should you let pasta cool before making pasta salad?

Yes. This recipe contains mozzarella cheese and tomatoes. Hot pasta will melt the cheese and wilt the tomatoes. I’m not a fan of rinsing pasta, but for cold salads I do give it a quick rinse with cold water.

What type of pasta is best for pasta salad?

We use tri-color rotini for this chickpea pasta salad, but other varieties will work. Short pastas like elbow macaroni, orecchiette, and bow tie can be used.

Recipe tips

The dressing contains raw garlic. It’s important to grate it or mince it so fine it will just about dissolve in the oil and vinegar. Use a microplane to grate it. Or mince it then press with the side of a large knife until it becomes a paste.
Canning jars are ideal for making dressings and sauces. The lids fit tight so you can shake without spills.
Do not overcook the pasta so it stays firm. Check on it 2-3 minutes before the recommended time to make sure it doesn't go too far.

Storing instructions

Store leftovers in an airtight container in the refrigerator for 3-4 days. This recipe does not freeze well.

For more information on food storage and safety guidelines visitU.S. Department of Agricultureandfoodsafety.gov.

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