This Mediterranean-inspired Chickpea Pasta Salad with a simple olive oil lemon vinaigrette is one of my favorites. It’s a quick, easy, healthy summer salad with fresh seasonal flavors.
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The beauty of the pasta salad is it is a great make-ahead salad, perfect for a picnic. There are also so many variations that I put together an extensive list of pasta salad recipes.
I love this chickpea pasta salad with fresh arugula and cherry tomatoes because, like my Pesto Orzo Salad, it is easy to make and full of fresh flavors. It’s also a healthier alternative to stodgy, creamy pasta salads. And like my Smoked Mozzarella Pasta Salad, it is a fresh, tasty, and robust salad.
Ingredient Notes
See my recipe card below for a complete list of the ingredients with measurements and notes.
Recipe Variations and Substitutions
- Pasta Type: You can use any pasta, such as farfalle, spirals, or penne.
- Make it Creamy: Add avocado chunks at the last minute for a creamier, healthy pasta salad.
- Roast Your Tomatoes: Use slow-roasted tomatoes for a richer flavor. The tomato juices will also form part of the dressing.
- Add Roasted Pepper: Some slices of roasted red pepper can add an additional Mediterranean spin to this salad and boost the dressing’s flavor.
- Greens: If you can’t get fresh arugula, baby spinach or any other dark green will work. Just add it at the last minute to avoid wilting.
Picnic Tip: Keeping food cold for a picnic is such a consideration I have written an article on just that – Tips to Keep Your Picnic Food Cold & Fresh
Step by Step Instructions
Step 1: Cook your chosen pasta as indicated in the package. Don’t overcook it; you want to cook the pasta between the recommended “cooking time” and “al dente” for the best texture. Bring a pot of water to a boil. Add 1 tablespoon of salt to the pot before adding the pasta. Once the pasta is cooked, drain it and rinse it with cold running water. You don’t want warm pasta melting the feta.
Step 2: Chop tomatoes in halves or quarters and place them in a large bowl.
Step 3: Add drained canned chickpeas, fresh arugula, fresh parsley, and crumbled feta cheese. Stir to combine.
Step 4: Add the cooled pasta to the large bowl. Stir until combined. Mix the olive oil, lemon juice, and salt and toss through the salad.
Step 6: Garnish with lemon wedges and salt and pepper.
Recipe FAQs
Yes. This is the ONLY time you should rinse pasta, when using it in a cold dish such as pasta salad. Running the pasta under cold water after draining helps stop the cooking process and wash away any unwanted starches—both of which help prevent mushy or gluggy pasta.
The best types of pasta for pasta salads are dried pasta and small shapes, preferably with nooks and crannies for dressings and ingredients to grab onto. Go with spiral-type pasta such as fusilli or rotini. Tubular pasta such as mostaccioli, paccheri, or penne, or even the bow-style pasta farfalle.
Yes, you can, but prepare the pasta for storage to prevent it from sticking together. Rinse under cold water to stop the cooking process, and while still in the colander, generously coat all of the pasta with olive oil, tossing it to make sure all the pieces are separated. Then, store in a zip lock bag or airtight container until ready to use. The olive oil will add a subtle flavor and create a barrier that prevents the pasta from drying and ultimately clumping together. 48 hours would be the max make-ahead time I would recommend for this.
Expert Tips
- Don’t Overcook Your Pasta: Overcooked pasta only makes a gluggy salad. You still want a small amount of bite to the pasta.
- Cool the Pasta Well: Make sure the pasta is completely cooled—pop it in the fridge for a bit if you aren’t sure. If it is still warm, it will melt the feta.
- Storage: Keep leftovers in an airtight container for up to two days.
Related Recipes
Did you try this Chickpea Pasta Salad?
Please leave me a ⭐ rating below and let me know in the comments how you enjoyed it.
Mediterranean Chickpea Pasta Salad
Ingredients
- 3 cups uncooked pasta - use short pasta shapes – spiral types like fusilli or rotini, and farfalle or penne shapes are best
- 2 cups baby truss tomato or cherry tomato - quartered
- 1 ½ cups canned chickpeas - drained and rinsed
- 2 cups fresh arugula
- 8 oz feta cheese - crumbled or cubed
- ¼ cup fresh parsley or basil
- 2 tablespoons olive oil
- ½ teaspoon sea salt & cracked pepper
- 1 tablespoons lemon juice
Instructions
- Cook your chosen pasta as per the package instructions. Be careful not to over or under cook.
- As soon as you have drained the pasta, rinse under cold water to prevent further cooking and cool for the salad. This will also wash away any unwanted starches and prevent a gluggy salad.
- Chop tomatoes in halves or quarters and place them in a large bowl.
- Add drained canned chickpeas, fresh arugula, fresh parsley or basil and crumbled feta cheese. Stir to combine.
- Add the cooled pasta to the large bowl.
- Stir until combined, toss with olive oil, lemon zest, pepper and salt.
- Serve in individual bowls or on a platter and garnish with pepper and lemon wedges.
Notes
- Pasta Type: You can use any kind of pasta, such as farfalle, spirals, or penne.
- Make it Creamy: Add avocado chunks at the last minute for a creamier, healthy pasta salad.
- Roast Your Tomatoes: Use slow-roasted tomatoes for a richer flavor. The tomato juices will also form part of the dressing.
- Add Roasted Pepper: Some slices of roasted red pepper can add an additional Mediterranean spin to this salad and boost the dressing’s flavor as well.
- Make it Vegan: For a vegan version, substitute feta for vegan feta or leave it out altogether.
- Greens: If you can’t get fresh arugula, baby spinach or any other dark green will work. Just add it at the last minute to avoid wilting.
- Don’t Overcook Your Pasta: Overcooked pasta only makes a gluggy salad. You still want a small amount of bite to the pasta.
- Cool the Pasta Well: Make sure the pasta is completely cooled—pop it in the fridge for a bit if you aren’t sure. If it is still warm, it will melt the feta.
- Storage: Keep leftovers in an airtight container for up to two days.
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