Refreshing Summer Pasta Salad to Brighten Your Picnics

A vibrant Summer Pasta Salad, perfect for warm gatherings, packed with colorful veggies, protein-rich chickpeas, and a tangy dressing.

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Prep Time 15

Cook Time 10

Chilling Time 30

Total Time 55

Servings: 4 portions

Course: Salad

Cuisine: Mediterranean

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pasta

8 oz whole-grain pasta cooked al dente

For the Veggies

1 cup canned chickpeas rinsed and drained
1 cup bell peppers chopped
1 cup cucumbers chopped
1 cup cherry tomatoes halved
1 cup fresh corn or frozen

For the Dressing

1/2 cup Italian dressing homemade recommended
1/4 cup tahini substitute with Greek yogurt if desired

For the Toppings

2 cups romaine lettuce or mixed greens
1/2 cup feta cheese omit for dairy-free option
1/4 cup walnuts or pecans/sunflower seeds for nut-free option

Equipment

large pot
Colander
Medium Bowl
large mixing bowl
Whisk
knife
cutting board

Method

Preparation Steps

Cook the pasta in salted boiling water for 8 to 10 minutes until al dente. Drain and rinse under cold water.
Chop seasonal veggies into bite-sized pieces and prepare the chickpeas.
Whisk together Italian dressing and tahini in a bowl until smooth.
Combine cooled pasta, chopped veggies, chickpeas, and corn in a mixing bowl. Pour dressing over and toss to coat.
Taste and adjust seasoning with salt and pepper if needed.
Chill the salad in the fridge for at least 30 minutes before serving.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 40gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 5mgSodium: 350mgPotassium: 500mgFiber: 8gSugar: 3gVitamin A: 2000IUVitamin C: 30mgCalcium: 100mgIron: 2mg

Notes

This salad is perfect for picnics and can be made ahead of time for a flavorful meal ready to impress.

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