Are you ready to transform your ordinary lunch into an extraordinary culinary adventure? This Pea Chickpea Pasta Salad is not just a recipe—it's a vibrant, protein-packed symphony of flavors that will revolutionize your meal prep! Imagine a dish that's quick to prepare, bursting with fresh ingredients, and so delicious that it'll become your new go-to summer recipe. Whether you're a busy professional, a health-conscious foodie, or simply someone who loves amazing taste, this pasta salad is about to become your new obsession.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 ounces pasta (fusilli or penne)
- 1 cup peas (fresh or frozen)
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/4 cup fresh basil, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Begin by bringing a large pot of salted water to a boil over high heat. Once boiling, add the 8 ounces of pasta (fusilli or penne) and cook according to the package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, prepare the remaining ingredients. If using frozen peas, place them in a small bowl and cover with hot water to thaw. If using fresh peas, simply rinse them under cold water.
- After the pasta is cooked, reserve about 1/2 cup of the pasta cooking water, then drain the pasta in a colander. Rinse the pasta under cold water to stop the cooking process and cool it down. This will also help prevent the pasta from sticking together.
- In a large mixing bowl, combine the drained pasta, 1 cup of peas, 1 can (15 ounces) of drained and rinsed chickpeas, 1/2 cup of halved cherry tomatoes, and 1/4 cup of diced red onion.
- Add 1/4 cup of chopped fresh basil to the bowl for a burst of flavor and color.
- In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of lemon juice, and a pinch of salt and pepper to create a dressing. Adjust the seasoning to taste.
- Pour the dressing over the pasta salad mixture and gently toss everything together until well combined. If the salad seems dry, add a little of the reserved pasta cooking water to achieve your desired consistency.
- Once everything is mixed, taste the salad and adjust the seasoning with more salt, pepper, or lemon juice if necessary.
- Serve the Pea Chickpea Pasta Salad immediately, or refrigerate it for about 30 minutes to let the flavors meld together. This dish can be enjoyed chilled or at room temperature.
Tips
- Always salt your pasta water generously - this is your first chance to add flavor to the dish.
- Rinse pasta with cold water to stop cooking and prevent clumping, ensuring a perfect al dente texture.
- For maximum flavor, let the salad sit for 30 minutes before serving to allow ingredients to marinate.
- Use fresh basil if possible - it makes a significant difference in taste compared to dried herbs.
- Customize your salad by adding feta cheese, grilled chicken, or toasted pine nuts for extra protein and crunch.
- If you prefer a creamier dressing, add a tablespoon of Greek yogurt or mayonnaise to the olive oil and lemon juice.
- This salad is best enjoyed within 1-2 days and can be stored in an airtight container in the refrigerator.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 15g
Fat: 9g
Saturated Fat: g
Cholesterol: 0mg
