This Mediterranean chickpea pasta salad recipe is picnic-friendly, vegan, gluten free, and easy to customize with any fresh vegetables you have on hand.
Preparation Time
20 mins
Cooking Time
20 mins
Total Time
40 mins
Calories
299 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Step 2
Combine squash and green beans in a large bowl; drizzle with 2 tablespoons oil. Season with smoked paprika, pepper flakes, salt, and black pepper; toss to coat. Spread on the prepared baking sheet. Set the bowl aside.
Step 3
Cook vegetables in the preheated oven until tender and beginning to brown, about 20 minutes, stirring halfway through.
Step 4
Meanwhile, bring a pot of salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain pasta; transfer to the reserved bowl.
Step 5
Gently stir squash-bean mixture, olives, sun-dried tomatoes, and oregano into pasta.
Step 6
Whisk remaining 3 tablespoons oil and vinegar together in a small bowl; pour over salad and toss gently until combined.
Ingredients
2 tablespoons chopped sun-dried tomatoes
salt and freshly ground black pepper to taste
1 pinch red pepper flakes
2 tablespoons chopped fresh oregano
3 tablespoons sherry vinegar
5 tablespoons extra-virgin olive oil, divided
3 medium crookneck yellow squash, cubed
1 (8 ounce) box chickpea pasta shells (such as Banza®)
3 tablespoons chopped Kalamata olives
0.25 teaspoon smoked paprika
0.25 pound fresh green beans, trimmed and cut into 1-inch pieces
