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Mediterranean Chickpea Pasta Salad
Mediterranean Chickpea Pasta Salad
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Gluten-free chickpea pasta salad with dairy-free Mediterranean dressing & roasted veggies - perfect for picnics!
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
Instructions:
  • Preheat your oven to a toasty 400 degrees F (200 degrees C) and elegantly line a baking sheet with parchment paper.
  • Toss squash and green beans in a salad bowl. Drizzle with 2 tablespoons of olive oil and sprinkle with smoked paprika, red pepper flakes, salt, and pepper. Ensure everything is evenly coated before spreading out on a baking sheet.
  • Roast in the oven, stirring halfway through, until tender and golden brown, for approximately 20 minutes.
  • While waiting, heat a pot of salted water until boiling. Add chickpea pasta and cook, stirring occasionally, for about 9 minutes until al dente.
  • After draining the pasta, combine it with roasted vegetables, olives, sun-dried tomatoes, and oregano in a salad bowl. In a separate small bowl, whisk together the remaining olive oil and sherry vinegar. Pour the dressing over the salad and gently toss everything together until well combined.

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