This Mediterranean chickpea pasta salad recipe is picnic-friendly, vegan, and gluten free. I created this salad for friends who can't eat gluten or dairy. I used produce just harvested from my garden, but you can change-up the vegetables based on what you have on hand. If you're not dairy-free, feta cheese is a great addition.
Ingredients
- 3 medium crookneck yellow squash , cubed
- 4 ounces fresh green beans , trimmed and cut into 1-inch pieces
- 5 tablespoons extra-virgin olive oil , divided
- 0.25 teaspoons smoked paprika
- 1 pinch red pepper flakes
- salt and ground black pepper to taste
- 1 box chickpea pasta shells , 8 ounce
- 3 tablespoons chopped Kalamata olives
- 2 tablespoons chopped sun-dried tomatoes
- 2 tablespoons chopped fresh oregano
- 3 tablespoons sherry vinegar
Instructions
-
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.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Greek Recipes
Atlas Mountain Soup
I just had to share this with you all! This soup, which is more like a stew, is sustaining enough to make a complete meal if accompanied by some good, crusty bread. The meat, combined with spices and with a tang of lemon and apricots, has the flavor of North Africa.
Pan-Fried Broccoli
This pan-fried broccoli recipe is one I came up with when I was following a specific diet. It's very healthy and my husband asks for it often.
Parchment Baked Salmon
Cooking salmon in parchment paper is the best way to steam with great taste.