Medium Greek Salad

Mediterranean Chickpea Pasta Salad

Name: Mediterranean Chickpea Pasta Salad
Prep time: 25 min
Cook time: 28 min
Total time: 53 min
Yield: 4 servings
Cuisine: Greek
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

Total Time

53 min

25m prep · 28m cook

Servings

4 people

Rating

—

Difficulty

Medium

25 views

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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.