Close
Photo: Dave Kotinsky/Getty Images
As the summer months approach, meals fresh out of the oven can be less and less appealing. That’s why we tend to opt for chill, refreshing favorites likecucumber sandwichesandsaladswhen the weather gets warm. Opting for low-maintenance meals like sandwiches, salads and even pasta can help keep you from breaking a sweat (or turning on the oven) while also helping you get your fill of seasonal veggies.
Giada De Laurentiis definitely understands the appeal of the quick and cool meal in the warmer months—and it seems to be the main idea behindher Cherry Tomato & Chickpea Pasta Saladrecipe. Giada’s blog,Giadzy, shared the pasta salad on Instagram recently, touting it as a plant-based option that gets lots of staying power from the chickpeas. But this pasta salad is also incredibly quick to make—once your pasta is cooked, you can put it together in just 10 minutes.
To make it, you’ll need a can of chickpeas, cherry tomatoes, chopped red onion, chopped fresh basil, chopped fresh mint, red wine vinegar, lemon juice, honey, olive oil, salt and pepper. For the pasta, Giada recommends gnochetti Napoletani, tiny little half-conches that will cradle chickpeas and catch vinaigrette in their hollows. But other short pastas, especially similarly shaped ones like orecchiette, farfalline and small shells, would make a fine substitution. Look around forwhole-wheat or chickpea-based short pastaif you’re looking to up your protein or fiber intake even more—here’s a list ofsome of our favorites.
How to Make a Healthier Pasta Salad Recipe
While your pasta cooks, you can go ahead and make Giada’s red wine vinaigrette using the vinegar, olive oil, lemon juice, honey, salt and pepper. Combine all ingredients besides the oil in a blender, then slowly stream in the oil with the blender running. Pause to taste and adjust the seasonings to your preferences—then you’re good to go. This recipe yields a generous amount of dressing, but you could use the leftovers to dress salads later in the week or use it as a marinade for something like ourSummer Grilled Vegetables.
When the pasta is cooked and strained of all broth or water, add it to a bowl and let it cool down for a bit. Tossing it in the bowl will help speed up the process. When the pasta is cool enough to handle, add the drained chickpeas, halved cherry tomatoes, chopped onion and chopped herbs to the bowl. Drizzle on enough vinaigrette to coat and toss everything together. Then add a sprinkle of salt and pepper to taste.
16 Spring Pasta Dinners Ready in Three Steps or Less
Whether you keep this recipe for yourself or share it with friends, you’ll be glad to have it in your back pocket as the weather keeps on getting warmer. Pair it with something extra tasty, like ourWatermelon MargaritaorRose Mojito, for a meal that celebrates the arrival of the warmer weather.
Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
Was this page helpful?
Thanks for your feedback!
Tell us why!OtherSubmit
Tell us why!
