Description
With zucchini, yellow squash, tomatoes and bell peppers, this roasted veggie chickpea pasta salad goes big on vegetables. It’s tossed in a garlic vinaigrette.
Ingredients
Scale
- For pasta salad
- 2 medium zucchini, diced
- 1 medium yellow squash, diced
- 2 red bell peppers, diced
- 1 pint grape tomatoes, halved
- 1–15 ounce can chickpeas, drained and rinsed
- 2 garlic cloves, in their skins
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 8 ounces chickpea pasta (rotini, gemelli or penne)
- 2 scallions, thinly sliced
- 1 tablespoon minced chives
- 1/4 cup shaved parmesan for serving
- For dressing
- 2 tablespoons white wine vinegar
- 3 tablespoons olive oil
- 1 teaspoon whole grain mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 400 degrees F.
- In a large bowl, stir the zucchini, yellow squash, peppers, tomatoes, chickpeas and garlic with 2 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper.
- Spread the vegetables, chickpeas and garlic on 2 sheet pans in a single layer. Arrange the tomatoes cut side up.
- Roast the vegetables until they are browned at the edges and the chickpeas are crispy, about 25-30 minutes. Rotate the pans in the oven halfway through roasting. Let the vegetables cool for 10 minutes.
- While the vegetables are roasting, simmer the pasta in a large pot of salted boiling water until al dente according to package instructions. Drain and rinse with cold water in a colander.
- For the vinaigrette, squeeze the roasted garlic cloves into a small bowl and mash and whisk them into the vinegar, 3 tablespoons olive oil, mustard, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper.
- Combine the roasted veggies and chickpeas in a large bowl with the pasta, scallions, chives and Parmesan. Then stir in the vinaigrette.
Keywords: chickpea pasta salad, vegetarian pasta salad