Fresh Lemon Herb Pasta Salad with Marinated Chickpeas
This zesty pasta salad is the perfect light summer meal packed with tangy chickpeas, fresh herbs, and a simple lemon dressing.
recipesbynani.comWhen the summer sun is shining, the last thing I want to do is spend hours standing over a hot stove. This lemon herb pasta salad is my favorite go to recipe because it is incredibly fresh, very filling, and comes together in almost no time at all. It is the kind of dish that gets even better after sitting in the fridge for a little while, so it is perfect for easy dinners or backyard potlucks.
I love using plenty of fresh herbs in this recipe like parsley, basil, and chives to really make the flavors pop. If you have some extra garden produce on hand, feel free to toss in chopped cucumbers or cherry tomatoes. It is a very forgiving dish that always feels like a treat on a warm evening.
🧺 Ingredients
- 1 pound rotini or farfalle pasta
- 1 can chickpeas, rinsed and drained
- 1/3 cup olive oil
- 1/4 cup fresh lemon juice
- 2 cloves garlic, minced
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh basil, torn
- 1/2 cup grated parmesan cheese
- Salt and black pepper to taste
👩🍳Instructions
- 1
Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente.
- 2
While the pasta cooks, whisk the olive oil, lemon juice, minced garlic, salt, and pepper together in a large bowl to create the dressing.
- 3
Add the rinsed chickpeas to the dressing and let them marinate while the pasta finishes cooking.
- 4
Drain the pasta and rinse it briefly under cold water to stop the cooking process.
- 5
Add the cooled pasta to the bowl with the chickpeas and dressing, then toss well to combine.
- 6
Gently fold in the fresh herbs and parmesan cheese before serving.
💡 Tips
Store any leftovers in an airtight container in the refrigerator for up to three days. If the pasta seems a bit dry the next day, add a small squeeze of fresh lemon juice or a teaspoon of olive oil to brighten it back up before serving.
Made this recipe? Let us know how it went.
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