Summer Pasta Salad is THE SALAD you should make for all the summer gatherings. This combines pasta cooked to al dente, crunchy vegetables, protein-rich chickpeas, salt feta cheese, and zesty lemon dressing! You will get rave reviews from this delicious pasta salad!
Course Main Dish, Salad
Keyword lemon salad dressing, summer pasta salad
Prep Time 45minutes
Author Sue Ringsdorf
3 ½cupdried pasta- I used three different kinds but any works
15oz.chickpeas- rinsed and drained
1mediumbell pepper- any color, chopped
1cupcherry tomatoes- halved
1/2cupgreen onions- diced
1/4cupfresh basil leaves- chiffonade (or sliced in small strips)
For the lemon dressing:
1/3cupfresh lemon juice (from about 1-2 lemons)- freshly squeezed
kosher salt and freshly ground black pepper- to taste
Boil the pasta noodles in some salty water. If using more than one kind of pasta, boil them separately as the cooking time will vary. Strain and set aside to cool.
Chop up the veggies and set aside. Rinse and strain chickpeas.
Mix up the dressing in a mason jar. Shake vigorously.
Pour the dressing on the pasta salad to serve. You can add this in advance and store in the refrigerator.
Top with fresh basil to serve.
Using different shapes of pasta add interest but is not required.
Add the dressing a couple of hours ahead of time to help the pasta absorb the flavors.
I like the flavored feta crumbles best for this salad.