This Herby Parmesan Tomato Pasta Salad is nice and cozy, and bursting with fresh flavors. It’s great for lunch, dinner, or a side dish to bring to a potluck.
It’s almost Halloween and my garden is still producing so many tomatoes. I wasn’t planning to share summery recipes with you at this point, but I don’t know what else to do with them 🙂 This Herby Parmesan Tomato Pasta Salad is cozy enough to eat in crisp fall weather but offers some fresh summer flavors.
My husband has work potlucks often and always asks if I can make something for him to bring. Pasta salad is my go-to, and I threw this one together quickly with just a few ingredients I had on hand and in the garden.
Herby Parmesan Tomato Pasta Salad Recipe Ingredients
- Pasta – As you can see, I used regular-sized shell pasta for my pasta salad, but you can use any kind of bite-size pasta you prefer. Gluten-free pasta works just fine.
- Parmesan Cheese – I used the grated parmesan we use on pizza. Freshly grated parmesan cheese is also a great option, but I love how fine the store-bought stuff is.
- Tomato – I’m still getting tomatoes in the garden, so I used some assorted garden tomatoes, and the flavor was so nice! You can use whatever kind of tomatoes you have on hand.
- Chickpeas – I like adding chickpeas for a little extra protein, and I also love chickpeas. You can also add white beans.
- Fresh Herbs – I used a mixture of fresh basil, thyme, and parsley. These were the herbs that I had in my garden, and they went together really well. You can use whatever fresh herbs you prefer. I like to have a mix of different flavors, but one type of herb will be delicious, too!
- Olive Oil – I use extra virgin olive oil to make the dressing for the pasta salad. You can easily cut back on the amount of oil or omit it altogether.
- Red Wine Vinegar – Any kind of vinegar will work for this recipe; you could even use lemon juice. I originally wanted to use balsamic vinegar but didn’t have it on hand, so I used red wine vinegar instead, and it turned out great!
- Garlic – I threw in one large clove of garlic that I finely minced. I love the sharp flavor of garlic, so I don’t mind if I get a little piece in one of my bites. If you don’t love raw garlic, you can use granulated garlic.
- Salt and Black Pepper – To taste.
Why Your Body Will Love This Pasta Salad
- Antioxidants – Tomatoes boast antioxidant power. Antioxidants help neutralize harmful free radicals in the blood, and the lycopene in tomatoes may help reduce the risk of chronic diseases, including heart disease and cancer.
- Chickpeas are super(food!) – Chickpeas contain saponins, which help fight cancer, and calcium, iron, and other nutrients that contribute to bone health. Chickpeas help the brain and nervous system function properly and contain vitamins A, C, E, folate, and magnesium.
- Ode to Olive Oil – Olive oil is one of nature’s amazing elixirs and has been used throughout the ages as a healing balm for the body, inside and out. It reduces the risk of heart disease, cancer, obesity, dementia, type 2 diabetes, arthritis, and Alzheimer’s. It has anti-inflammatory benefits and can help lower blood pressure.
How To Make Herby Parmesan Tomato Pasta Salad
This pasta salad is so easy to make; there are only a few simple steps:
- Start by cooking your pasta. Bring a large pot of water to a boil and add dry pasta and a big pinch of salt (optional). Cook pasta according to package directions, drain, and add it back to the pot or a large bowl. Add a teaspoon or two of olive oil, mix pasta, and cool for 15-20 minutes. You can also run the pasta under cold water for a faster cooling-down process.
- To the cooled pasta, add the olive oil, vinegar, and parmesan cheese. Mix well until everything is combined. Next, add the tomatoes, chickpeas, garlic, fresh herbs, and salt and pepper. Mix everything together, taste it, and adjust seasonings/ingredients to your liking.
Pasta Salad Frequently Asked Questions
- Is this recipe gluten-free? No, I used wheat pasta, but it can easily be made with gluten-free pasta.
- Is this pasta salad vegan? No, it has parmesan cheese, but it can be made vegan using vegan parmesan or plain nutritional yeast.
- Can I make this ahead of time? Yes, I suggest one or two days ahead, but preferably one.
- How long will leftovers stay fresh in the refrigerator? If stored in an airtight container, leftovers should last at least four days.
Have a question I didn’t answer? Ask me in the comment section below, and I will reply ASAP!
Looking For More Vegetarian Pasta Salad Recipes?
Easy Vegetarian Pasta Salad Recipe
Tahini Balsamic Pasta Salad with Arugula
Fall Pasta Salad with Butternut Squash and Feta
Loaded Greek Chickpea Pasta Salad
Herby Parmesan Tomato Pasta Salad
- Yield: 4-6 1x
- Diet: Vegetarian
Description
This Herby Parmesan Tomato Pasta Salad is so bright and flavorful! It’s great for dinner, lunch or a potluck side dish!
Ingredients
Scale
- 1 lb dry pasta, I used shells
- 1/3 cup extra virgin olive oil
- 2/3 cup grated parmesan cheese (I used the kind you buy in a shaker)
- 1/4 cup red wine vinegar, or more if desired
- 2–3 cups diced tomatoes, I used a mixture of cherry, Roma and regular
- 1 (15 oz) can chickpeas, drained and rinsed
- 1–2 cloves minced garlic
- 1/2 cup chopped assorted fresh herbs, such as parsley, thyme, basil, oregano, dill, cilantro
- Salt and Black Pepper, To taste
Instructions
- Start by cooking your pasta. Bring a large pot of water to a boil and add in dry pasta and a big pinch of salt (optional). Cook pasta according to package directions, drain pasta and add it back to the pot or to a large bowl. Add a teaspoon or two of olive oil, mix pasta together and let cool, 15-20 minutes. You can also run the pasta under cold water for a faster cooling down process.
- To the cooled pasta, add the olive oil, vinegar and parmesan cheese. Mix well until everything is combined. Next, add the tomatoes, chickpeas, garlic, fresh herbs and salt and pepper. Mix everything together, give it a taste and adjust seasonings/ingredients to your liking.
Notes
See notes in post or comment with any questions!
- Category: Vegetarian, Lunch
- Method: Stovetop
- Cuisine: American
Does making this without oil (for those of us who don’t/can’t use oil) greatly affect how the seasonings stick to the pasta? Also, where does that high sodium content of 827mg/serving come from? Thanks for checking into this for me.
I think the seasonings would still be able to stick well, especially if the pasta is still warm. I’ve been having some issues with nutritional information lately so I will look into it, I’m sorry about that!