This pasta salad with veggies and chickpeas is the perfect dish to make all summer long. It's great to bring to a backyard barbecue or a picnic. It's full of veggies and chickpeas and has a delicious, tangy dressing.
This pasta salad is quick and easy to make and doesn't have any mayo in it. It can also work as a main dish (thanks to the chickpeas) or a side dish. This could be your new family favorite salad. Even kids like it!
I also like to make it at the beginning of the week and then have the cold pasta salad ready for lunch all week long.
If you are looking for more summer salads, try my spicy cucumber salad and potato salad with pickle juice.
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Why You'll Love This Recipe
- Good for meal prep: I like to make a batch of this in the beginning of the week and then have it for lunches.
- Family friendly: My kids love this pasta salad and will pack it in a thermos to take to school.
- Veggies: You can add your favorite veggies to this!
- Get togethers: This make ahead dish is great to bring to a pot luck.
Ingredient Notes
- Pasta - I love using farfalle pasta for this because the bowtie shape is adorable. But you can use any other type of pasta shape you like such as penne or large shells.
- Red onion - Red onion gives the best flavor. But if you don't have any, a white onion work well too. You can even use yellow onion but it will give it more of a bite.
- Marinated artichokes - Make sure they're marinated and not just packed in water to get more flavor.
- Red bell pepper - Don't want to use red peppers? You can also use orange or yellow bell peppers instead.
- Chickpeas - Also called garbanzo beans. Make sure you drain and rinse them.
Please see the recipe card below for the full list of ingredients and amounts needed.
For more recipes with chickpeas, try my dill pickle chickpea salad, roasted eggplant hummus, and mulligatawny soup.
Variations
This is a very versatile recipe that you can add your favorite fresh vegetables to. Some great options are:
- cooked and cooled peas
- fresh herbs instead of dried herbs
- cooked and cooled zucchini slices
- Kalamata olives
- green onions
- mozzarella or feta cheese
- chopped sundried tomatoes
- banana peppers
How To Make Pasta Salad With Veggies
Step 1: To start, bring a large pot of water (with a little salt) to a boil. Cook the pasta according to the directions on the package until it's al dente. When the pasta is cooked and drained, rinse with cool water to stop the cooking process.
Step 2: While the pasta is cooking, prepare the vegetables and place in a large bowl. Drain and rinse the garbanzo beans and add them to the bowl with all the other vegetables.
Step 3: Next it's time to make the mayo-free dressing. Mix together the olive oil, red wine vinegar, Dijon mustard, salt, black pepper, oregano, and thyme. I like to add all the ingredients to a mason jar with a lid and shake until very well mixed but you can also whisk them in a small bowl.
Step 4: Add the cooked and cooled pastas to the vegetables. Pour the salad dressing all over it and mix thoroughly. Sprinkle some red pepper flakes on top if you're using them.
Like most pasta salads, make this the day before you want to serve it so the pasta and veggies have time to absorb the flavors of the dressing. Stir up the pasta salad from time to time to ensure even flavoring.
Storage and Recipe FAQs
Yes, with the exception of spaghetti. I like a medium sized shape like farfalle or shells. I find elbow or ditalini to be a little bit too small.
Store this pasta salad in an airtight container in the fridge for up to 5 days.
Because this pasta salad has an oil-based dressing and not a creamy dressing, it can be frozen (up to 3 months). That being said, the texture will be affected. You may not want to include certain veggies like tomatoes as they will get mushy.
When you are ready to use, thaw the pasta salad overnight in the fridge.
More Hearty Side Dish Recipes
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Recipe
Simple Pasta Salad (No Mayo)
Ingredients
- 1 lb box of farfalle pasta or any pasta you'd like
- 15 cherry tomatoes, halved
- 1 red bell pepper, chopped
- ½ red onion, chopped
- ½ cup marinated artichokes, chopped
- 1 can chickpeas, drained and rinsed
- ½ cup olive oil
- ¼ cup red wine vinegar
- 1 teaspoon Dijon mustard
- 1½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme
- red pepper flakes optional
Instructions
- Fill a large pot with water (and a little salt) and bring to a boil. Add the pasta and cook according to the directions on the box. When the pasta is finished, drain and rinse in cold water to stop the cooking.
- While the pasta is cooking, prep the veggies and drain and rinse the beans. Place in a large bowl.
- Next, make the dressing. Combine the olive oil, red wine vinegar, Dijon mustard, salt, pepper, oregano, and thyme and mix well. I like to put all the ingredients in a mason jar and shake it well.
- Add the cooled pasta to the large bowl with all of the veggies. Pour on the dressing and mix it well. If you are using them, sprinkle red pepper flakes on top.
- While you can eat this right away, for best flavor let the pasta salad sit overnight in the fridge before eating. Store in an airtight container in the fridge for up to 5 days.
Equipment
- Large pot
- Cutting board
- Large bowl
Notes
- For the artichokes, I use marinated artichokes in a jar from Trader Joe's but you can use any kind.
- I love using farfalle pasta but you can use any large shape you want except for spaghetti!
- Give the salad time for the flavors to meld. Yes, you can eat this right after you make it. But the flavor improves and intensifies the longer it sits.
Jen says
My daughter requests I make this all the time. She loves to pack it for her school lunch. We all love it!