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Nutrition
Recipe: One Pot-Pasta Salad
This one pot pasta salad is a delightful summer treat, bursting with flavour. It's the perfect combination of simplicity and versatility, making it a go-to recipe for any occasion.
Summer calls for something light on the stomach and packed with refreshing flavours, and this pasta salad is just that! Perfect for those hot days when you want a meal that's both satisfying and easy to make. It’s a breeze to prepare, making it an ideal choice for picnics or quick weeknight dinners. Light, colourful, and full of vibrant summer flavours, this dish is the perfect way to beat the heat while enjoying a delicious and light meal.
The beauty of this one pot pasta salad is its ease of preparation. You can swap in your favourite vegetables, proteins, or herbs to suit your taste. Want to add grilled chicken, chickpeas, or even mozzarella balls? Go for it! The dressing ties everything together with a perfect balance of tangy and savoury flavours, enhancing the freshness of the ingredients. It’s a great dish to make ahead since the flavours only improve as it sits. This makes it perfect for meal prepping or serving at a gathering. Simple, delicious, and adaptable chickpeas pasta salad—what’s not to love?
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04
serves
498
calories
10
minutes
3/10
simplicity
- 2 cups chickpeas, drained and rinsed
- 1/4 cup olive oil
- 1/4 cup sun dried tomatoes
- 1 clove garlic, grated or crushed into a paste
- 1 lemom (a generous squeeze of lemon juice and zest )
- 1 teaspoon salt
- 2 cups pasta (farfalle)
- 1/4 cup olive oil (as needed)
- 1 lemon (juice and zest)
- 1/2 cup finely chopped parsley and basil
- 1/2 cup freshly grated Parmesan cheese
- Salt and pepper to taste
Easy Steps
01In a bowl, combine 2 cups of chickpeas (drained and rinsed), 1/4 cup olive oil, 1/4 cup chopped sun-dried tomatoes, 1 grated garlic clove, the juice and zest of 1 lemon, and 1 teaspoon salt.
02Stir well to combine and coat the chickpeas with the marinade.
03Let the mixture marinate for 10-15 minutes to allow the flavours to meld.
04For pasta preparation, cook 2 cups of farfalle pasta in a large pot of salted boiling water according to the package instructions (usually 9-11 minutes for al dente).
05Drain the pasta and return it to the pot.
06Drizzle 1/4 cup olive oil over the cooked pasta and toss to coat.
07Add the juice and zest of 1 lemon, 1/2 cup chopped parsley, and basil, and season with salt and pepper to taste. Toss to combine.
08After marinated chickpeas and pasta are ready, gently fold the marinated chickpeas into the pasta mixture.
09Top with freshly grated Parmesan cheese.
10Serve immediately, or let it cool for a pasta salad-style dish.
Nutritive Value
- Carbohydrates:45g
- Protein:13g
- Fat:33g
- Fibre:3g
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