Description
This Italian Pasta Salad combines al dente pasta with protein‑rich chickpeas, crisp cucumber, sweet cherry tomatoes, bell pepper, and fragrant basil, all tossed in a bright grape juice vinaigrette seasoned with oregano, salt, and pepper. Perfect for picnics, potlucks, or a quick weeknight lunch, this colorful, refreshing salad offers a wholesome Mediterranean flavor that’s easy to make ahead and serve chilled. Finish with a drizzle of olive oil and basil leaves for added fresh shine and flavor.!
Ingredients
Scale
- 8 ounces pasta of your choice
- 1 can chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, chopped
- 1/4 red onion, finely chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup olive oil
- 2 tablespoons grape juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook pasta until al dente, drain and rinse under cold water.
- Combine chickpeas, cherry tomatoes, cucumber, bell pepper, red onion, and basil in a large bowl.
- Whisk olive oil, grape juice, oregano, salt, and pepper to make dressing.
- Add cooled pasta to vegetables, pour dressing over, and toss gently.
- Refrigerate at least 30 minutes before serving.
Notes
- For extra flavor, let the salad rest longer
- the dressing deepens with time. Adjust salt and pepper to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 250
- Sugar: 3g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Italian Pasta Salad, easy pasta salad, summer salad recipe, chickpea pasta salad, quick lunch ideas, Mediterranean pasta salad, make ahead salads, healthy pasta side, vegetarian pasta salad