Description
Delight in the refreshing flavors of lemon and herbs with this vibrant Lemon Herb Pasta Salad featuring marinated chickpeas. A perfect dish for picnics, potlucks, or a light summer meal.
Ingredients
Units
Scale
Pasta:
- 12 ounces short pasta (like fusilli or penne)
Marinated Chickpeas:
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon red wine vinegar
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Salad:
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup chopped red onion
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/2 cup crumbled feta cheese (optional)
Instructions
- Marinate Chickpeas: In a medium bowl, combine chickpeas, olive oil, lemon juice, lemon zest, vinegar, garlic, oregano, red pepper flakes, salt, and pepper. Let marinate for at least 15 minutes, stirring occasionally.
- Cook Pasta: Cook the pasta according to package instructions until al dente. Drain, rinse under cold water, and let cool.
- Assemble Salad: In a large mixing bowl, combine the cooled pasta, marinated chickpeas, cherry tomatoes, cucumber, red onion, parsley, and basil. Toss to combine. Add feta cheese if using and gently mix. Adjust seasoning if needed. Chill before serving for best flavor.
Notes
- This salad can be made a day ahead and is great for picnics or potlucks.
- For a vegan version, omit the feta or use a dairy-free alternative.
- Add arugula or spinach for extra greens.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 4 g
- Sodium: 340 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 10 mg
