Summer Vegetable Pasta Salad with Chickpeas

This Summer Vegetable Pasta Salad is so refreshing and flavorful! You can make it for a potluck side dish or enjoy it for lunch or dinner.

I photographed this Summer Vegetable Pasta Salad with Chickpeas a few months ago. I had about five recipes photographed, and I thought I’d easily be able to edit the photos and write up a post even if I was too tired and nauseous to actually cook something. I was wrong!

Most days these last few months have consisted of me napping on the couch and eating food I would never dare post here, haha!

But now that I’m finally feeling better, I’m excited to share this recipe with you because it’s so fresh, summery, and delicious! I feel like I’ve completely missed out on cooking with all my favorite summer ingredients, so I’m making up for it by adding them all into this Summer Vegetable Pasta Salad with Chickpeas!

Summer Vegetable Pasta Salad with Chickpeas Recipe Ingredients

• Pasta – I used shells, but feel free to use any pasta you like. It can easily be made gluten-free with gluten-free pasta. 
• Chickpeas – This recipe calls for one 15-ounce can of chickpeas, drained and rinsed.
• Vegetables – I included sliced cherry tomatoes, diced cucumber, corn kernels, and sliced red onion.
• Basil leaves
• Dressing – I made the dressing with olive oil, red wine vinegar, garlic, dijon mustard, pure maple syrup, dried oregano, salt, and black pepper.

How To Make This Pasta Salad

1. Cook the pasta according to the package directions and let it cool. I like to mix it with a small amount of olive oil or rinse it under cold water so it doesn’t all stick together while cooling.
2. Add pasta to a large bowl. Next, add the chickpeas and all the vegetables, including the basil.
3. Add all dressing ingredients to a small bowl or jar and mix until combined. Pour desired amount of dressing over pasta salad and mix until combined. Enjoy it immediately or refrigerate it for up to three days.

I love making pasta salads in the summertime because they’re so versatile. You can enjoy them warm or cold, you can add as many veggies as you want, and you get to top them with a flavorful dressing. They’re great for last-minute potluck/party dishes and also work well for lunches and light dinners. I hope you enjoy this vegan pasta!

Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.

Looking For More Vegetable-filled Pasta Salads?

Lemony Parmesan Spring Pasta Salad

Herby Parmesan Tomato Pasta Salad

Kale Caesar Pasta Salad

Loaded Greek Chickpea Pasta Salad

Tahini Balsamic Pasta Salad with Arugula

Summer Vegetable Pasta Salad with Chickpeas

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4 from 1 review

• Author: She Likes Food
• Total Time: 30 minutes
• Yield: 4 1x

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Description

This Summer Vegetable Pasta Salad is loaded with chickpeas and all your favorite summer veggies!  It’s great for a potluck, BBQ or lunch!

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Ingredients

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• 8–10 ounces pasta
• 1 (15 ounce) can chickpeas, drained and rinsed
• 1 cup sliced cherry tomatoes
• 1 cup diced cucumber
• 1/2 cup corn kernels
• 1/3 cup thinly sliced red onion
• 1/4 cup thinly sliced basil leaves

Dressing:

• 1/3 cup olive oil
• 1 tablespoon + 2 teaspoons red wine vinegar
• 1 small clove garlic, minced
• 1/2 teaspoon dijon mustard
• 1/2 teaspoon pure maple syrup
• 1/4 teaspoon dried oregano
• Salt and black pepper, to taste

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Instructions

1. Cooking pasta according to package directions and let cool.  I like to mix with a small amount of olive oil or rinse under cold water so it doesn’t all stick together while cooling.
2. Add pasta to a large bowl.  Next, add the chickpeas and all the vegetables, including the basil.
3. Add all dressing ingredients to a small bowl or jar and mix until combined.  Pour desired amount of dressing over pasta salad and mix until combined.  Enjoy immediately or refrigerator up to 3 days.

• Prep Time: 20 mins
• Cook Time: 10 mins
• Category: Lunch, Side
• Cuisine: American

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