Roasted Vegetable Chickpea Pasta Salad

5 from 2 votes

Roasted Vegetable Chickpea Pasta Salad

With zucchini, yellow squash, tomatoes and bell peppers, this roasted vegetable chickpea pasta salad goes big on veggies. It’s tossed in a garlic vinaigrette.

Prep Time15

Cook Time25

Total Time40

Course: Salad

Cuisine: Mediterranean

Servings:

Author: Paige Adams

Ingredients

For pasta & vegetables

2 medium zucchini, diced
1 medium yellow squash, diced
2 red bell peppers, diced
1 pint grape tomatoes or cherry 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 plus more for serving

For vinaigrette

1 teaspoon whole grain mustard
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons white wine vinegar
1/4 cup olive oil

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 with the mustard, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper, vinegar and 1/4 cup olive oil.
Combine the roasted veggies and chickpeas in a large bowl with the pasta, scallions, chives and Parmesan. Then stir in the vinaigrette.

Notes

To make the salad vegan, leave out the parmesan or use a plant-based, dairy-free substitute.

You can make the vinaigrette up to 3 days in advance. Store it in an airtight container in the refrigerator. Let it sit out at room temperature for 15 minutes before you stir it into the salad.

Leftover pasta salad can be kept in an airtight container in the refrigerator up to 3 days. The chickpeas will not be as crisp as when you first roasted them. Let it sit out at room temperature for 15 minutes before serving.

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