Lemony Pasta Salad w/ Chickpeas & Artichokes

I am not a big fan of pasta salads. There is always too much oil or vinegar or something weird about the taste.

Give me macaroni, tuna and mayo any day, but mayo based foods are never great for summer parties, they spoil if left out in the heat unrefrigerated (as if you didn't know that already).

For a recent outdoor party, I made this easy, healthy pasta salad with a lot of lemon and things I had in the cupboard. I used herbs from my garden and it was a big hit. It also made a great lunch the next day.

Lemony Pasta Salad w/ Chickpeas & Artichokes:

1 can of chickpeas (garbanzo beans), rinsed & drained
1 whole roasted red pepper, diced
1 jar of marinated artichoke hearts, drained & chopped
8 oz. (half a box) of fusilli pasta
1/2 red onion, minced

Juice and zest of 2 lemons
1/4 cup of extra virgin olive oil
big handful of fresh mint leaves, chopped
big handful of fresh basil leaves, chopped
1 garlic clove, minced
salt & pepper

Cook pasta as per directions, drain and rinse in cold water.

Add all the ingredients in one big bowl and add dressing. Taste and season.

If you are making this the day before and refrigerating it, bring to room temperature before serving and adjust the seasonings by adding more of this or that.



The JR said…
I'm one of those people who luv pasta salads.
Joanne said…
I have a feeling people tend to OD on the vinegar, which is the usual problem with pasta salads. But this one looks fabulous!
Susan..... said…
I am not a fan of mayo based salads so I use buttermilk in them instead. Easy to leave out in the heat, it is perfect for a take to the neighbors pool party.
Anonymous said…
When I make a pasta salad I use the shells, a can of tuna (drained), lightly steamed broccoli, black olives and a can of corn. Mix some olive oil and red wine vinegar. Yum.