Name: Vibrant Mediterranean Chickpea Pasta Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Cuisine: US
Ingredients: 3 medium crookneck yellow squash, cubed; 0.25 pound fresh green beans, trimmed and cut into 1-inch pieces; 5 tablespoons extra-virgin olive oil, divided; 0.25 teaspoon smoked paprika; 1 pinch red pepper flakes; Salt and freshly ground black pepper to taste; 1 (8 ounce) box chickpea pasta shells (such as Banza®); 3 tablespoons chopped Kalamata olives; 2 tablespoons chopped sun-dried tomatoes; 2 tablespoons chopped fresh oregano; 3 tablespoons sherry vinegar

Transport yourself to the sun-drenched shores of the Mediterranean with this vibrant and flavorful pasta salad. Gluten-free chickpea pasta is tossed with roasted garden vegetables, briny olives, and sun-dried tomatoes, all brought together by a zesty sherry vinaigrette. Perfect as a light lunch, a delightful side dish, or a crowd-pleasing picnic offering.

Follow The Directions

01

Step

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. (5 minutes)

02

Step

Combine squash and green beans in a salad bowl. Drizzle 2 tablespoons olive oil on top; season with smoked paprika, red pepper flakes, salt, and pepper. Toss until evenly coated and spread out on the prepared baking sheet. (5 minutes)

03

Step

Roast in the preheated oven, stirring halfway, until tender and starting to brown, about 20 minutes. (20 minutes)

04

Step

Meanwhile, bring a pot of salted water to a boil. Add chickpea pasta. Cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. (15 minutes)

05

Step

Drain pasta and transfer to the salad bowl. Gently mix in roasted vegetables, olives, sun-dried tomatoes, and oregano. Whisk remaining olive oil and sherry vinegar together in a small bowl. Pour over salad and toss gently until combined. (5 minutes)

For an extra layer of flavor, try grilling the squash and green beans instead of roasting them.
If you're not vegan, crumbled feta cheese adds a delicious tangy note.
Feel free to experiment with other vegetables like zucchini, bell peppers, or eggplant.
The salad can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will meld together beautifully.

Adrienne Rice

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