This summer chickpea pasta salad is one of my favorite salads. I make it ahead for weekday lunches or serve it as a bright, tangy side for dinner. It’s satisfying, full of flavor, and always a crowd pleaser.
Summer loving!
This salad is packed with summer garden vegetables, tender pasta shells, chickpeas, fresh herbs and smoky provolone, all tossed in a zesty Italian-style dressing with a hint of dill.
There’s a surprising amount of flavor in every bite — bright, herb-forward, and just tangy enough to keep you coming back for more.
It may not look fancy, but it’s incredibly flavorful. Once you try it, you’ll want to make it all summer long — and likely year-round.
This is the pasta salad I’ve been talking about all summer!
It’s embarrassingly easy and extremely satisfying — perfect for lunches and potlucks.
It’s flexible too: you can swap or add vegetables and cheeses based on what you have on hand. Still, this is the exact version I keep making because it’s become my go-to pool lunch and a favorite summer side.
I won’t lie — I’ve made it a lot this season.
How I make it
First I make the dressing: a zesty red wine vinaigrette with garlic, dijon, honey, oregano and a touch of dill. It emulsifies nicely with olive oil and keeps well in the fridge for a week.
Next I cook medium pasta shells. I love shells here because the chickpeas and dressing nestle in the curves, giving you perfect bites of pasta and veggies together.
I thinly slice shallot, zucchini and summer squash and toss them with a few tablespoons of the dressing to marinate briefly. If you’re serving right away it helps; if you’re making the salad to enjoy later, everything will marinate together in the container.
Finally, I combine the pasta, chickpeas, marinated vegetables, chopped cherry tomatoes, diced smoked provolone and lots of torn fresh basil. I toss everything with dressing until well coated and taste to adjust seasoning.
The salad keeps well in the refrigerator for a few days if stored in an airtight container. I often reserve a bit of dressing to refresh the salad if eating it over multiple days.
It’s my favorite thing to bring to the pool or beach for lunch: simple, filling, and full of fresh summer flavor.
Pretty, vibrant, and delicious.
Summer Chickpea Pasta Salad
Summer Chickpea Pasta Salad
4 to 6
Ingredients
Dressing
- ¼ cup red wine vinegar
- 4 garlic cloves, minced
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- 1 tablespoon dried oregano
- ½ teaspoon dried dill
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- ½ cup olive oil
Pasta Salad
- ½ pound medium shell pasta, cooked
- 1 can chickpeas, drained and rinsed
- 1 large shallot, thinly sliced
- 1 small zucchini, thinly sliced
- 1 small summer squash, thinly sliced
- 1 pint cherry tomatoes, quartered
- 8 to 16 ounces smoked provolone, diced
- 1 cup fresh basil leaves, torn
Instructions
Dressing
- Whisk together the red wine vinegar, garlic, dijon, honey, dill, oregano, salt and pepper. Stream in the olive oil while whisking until the dressing emulsifies. Store in the fridge for up to a week; whisk or shake before using.
Pasta Salad
- Cook the pasta in salted water according to package directions. Drain and let cool slightly.
- In a large bowl, combine the sliced shallot, zucchini and summer squash. Add a few tablespoons of dressing and toss to coat. Let the vegetables marinate while you prepare the rest of the salad. Chop the tomatoes and dice the cheese.
- Add the pasta to the bowl with the marinated vegetables. Stir in the chickpeas, tomatoes and smoked provolone. Drizzle in about half the dressing and toss to combine.
- Taste and add additional dressing, salt or pepper as needed. Store in a sealed container in the fridge for several days; reserve extra dressing to refresh the salad if serving over multiple days.
This is how I like my veggies!