Roasted Vegetable Chickpea Pasta Salad

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Chickpea Pasta

Zucchini Yellow Squash Peppers

Olive Oil

Tomatoes

Parmesan

Salt Pepper

Chickpeas

Garlic

Mustard

Chives

White Wine Vinegar

Scallions

Stir the zucchini, squash, peppers, tomatoes, garlic and chickpeas with olive oil, salt and pepper.

Preheat the oven to 400 degrees F.

Arrange the veggies, chickpeas and garlic on two sheet pans in a single layer with the tomatoes cut side up.

Roast the veggies until they are browned at the edges and the chickpeas are crispy, about 25-30 minutes.

While the vegetables are roasting in the oven, cook the pasta on the stove. Then rinse it in cold water in a colander.

Make the pasta.

Squeeze the roasted garlic cloves out of their skins and mash them with the vinegar, olive oil, mustard, salt and pepper.

Make the vinaigrette.

Combine the vegetables, chickpeas and pasta. Then drizzle in the vinaigrette.

Assemble the pasta salad.

Roasted Vegetable Chickpea Pasta Salad

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