Description
A bright, refreshing pasta salad featuring lemon-infused farfalle, marinated chickpeas, and a fragrant herb blend, finished with tangy Parmesan.
Ingredients
Scale
- 1 (14 oz) can chickpeas, drained and rinsed (DeLallo)
- 1/4 cup olive oil (DeLallo)
- 1 clove garlic, grated or crushed into a paste
- Juice and zest of 1 lemon
- 1 teaspoon salt
- 8 ounces farfalle pasta (DeLallo)
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 2 tbsp extra-virgin olive oil (for dressing)
- 1 tbsp white wine vinegar
- 1/2 cup chopped fresh parsley and basil
- Salt and pepper to taste
Instructions
- Cook the farfalle according to package directions, drain, rinse with cold water, and set aside.
- In a small bowl whisk together olive oil, garlic, lemon juice, salt, and pepper to create a dressing.
- In a large bowl combine chickpeas, cherry tomatoes, red onion, chopped parsley, basil, and the dressing; toss to coat.
- Add the cooled pasta to the bowl and toss gently until evenly coated.
- Sprinkle grated Parmesan over the salad and give a final light toss to distribute.
- Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed; serve immediately or chill for up to 2 hours.
Notes
Makes a perfect make‑ahead side; flavors meld beautifully after chilling.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Pasta Salad
- Method: Cold
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 15mg
Keywords: pasta salad,lemon herb,Mediterranean,vegetarian