Italian Pasta Salad
A refreshing and colorful Italian pasta salad loaded with fresh vegetables and tossed in a zesty dressing, perfect as a side dish or light main course.
Ingredients
Pasta and Base Ingredients
- 8 ounces pasta (e.g., rotini or penne) Cook according to package instructions.
- 1 can (15 ounces) chickpeas, drained and rinsed You can substitute with another bean variety if desired.
- 1 cup cherry tomatoes, halved Feel free to customize with seasonal veggies.
- 1 cup cucumber, diced Consider omitting if freezing the salad.
- 1 bell pepper diced
- 1/2 red onion finely chopped
- 1/4 cup black olives, sliced
- 1/4 cup feta cheese, crumbled (optional) Add for extra flavor.
Dressing Ingredients
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Italian seasoning Adjust to taste.
- to taste salt and pepper
Instructions
Preparation
- Cook the pasta according to package instructions. Once cooked, drain and let it cool completely.
- In a large mixing bowl, combine the chickpeas, cherry tomatoes, cucumber, bell pepper, red onion, and olives.
- In another bowl, whisk together the olive oil, red wine vinegar, Italian seasoning, salt, and pepper.
- Add the cooled pasta to the vegetable mixture and drizzle the dressing over the top.
- Toss everything gently to ensure it’s evenly coated with the dressing.
- Optionally, sprinkle on the feta cheese and mix lightly to combine.
- Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld.
Notes
Serve chilled, perfect for summer gatherings. Store leftovers in an airtight container in the refrigerator for up to three days.