Mediterranean Chickpea Pasta Salad
Description
This Mediterranean chickpea pasta salad recipe is picnic-friendly, vegan, gluten free, and easy to customize with any fresh vegetables you have on hand.
Ingredients
•
3 medium crookneck yellow squash, cubed
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1/4 pound fresh green beans, trimmed and cut into 1-inch pieces
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5 tablespoons extra-virgin olive oil, divided
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1/4 teaspoon smoked paprika
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1 pinch red pepper flakes
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salt and freshly ground black pepper to taste
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1 (8 ounce) box chickpea pasta shells (such as Banza®)
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3 tablespoons chopped Kalamata olives
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2 tablespoons chopped sun-dried tomatoes
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2 tablespoons chopped fresh oregano
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3 tablespoons sherry vinegar
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2
Combine squash and green beans in a large bowl; drizzle with 2 tablespoons oil. Season with smoked paprika, pepper flakes, salt, and black pepper; toss to coat. Spread on the prepared baking sheet. Set the bowl aside.
3
Cook vegetables in the preheated oven until tender and beginning to brown, about 20 minutes, stirring halfway through.
4
Meanwhile, bring a pot of salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain pasta; transfer to the reserved bowl.
5
Gently stir squash-bean mixture, olives, sun-dried tomatoes, and oregano into pasta.
6
Whisk remaining 3 tablespoons oil and vinegar together in a small bowl; pour over salad and toss gently until combined.