Roasted Vegetable Chickpea Pasta Salad

5 from 1 vote

Roasted Vegetable Chickpea Pasta Salad

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.

Prep Time15

Cook Time25

Total Time40

Course: Salad

Cuisine: Mediterranean

Servings:

Author: Paige Adams

Ingredients

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.

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