Zesty Pasta Salad How to Make It Shine
A vibrant and fresh lemon herb pasta salad tossed with marinated chickpeas, fresh garlic, herbs, lemon juice, olive oil, and topped with parmesan cheese. Perfect for summer lunches and meal prep.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 14 ounce chickpeas, canned drained and rinsed
- 0.25 cup olive oil
- 1 clove garlic grated or crushed into a paste
- 1 tablespoon lemon juice freshly squeezed
- 1 teaspoon salt
- 8 ounce farfalle pasta
- 0.25 cup olive oil for tossing
- 1 each lemon juice and zest
- 0.5 cup parsley and basil finely chopped
- 0.5 cup Parmesan cheese freshly grated
- pepper to taste
Instructions
Preparation Steps
- In a shallow bowl, combine chickpeas with olive oil, garlic, lemon juice, and salt. Let marinate for at least 8 hours or overnight for best flavor.
- Cook pasta according to package directions until al dente. Drain and while hot, toss with the marinated chickpeas. Allow to cool slightly.
- Add additional olive oil as needed, then stir in lemon juice, zest, parsley, basil, salt, and pepper. Finally, fold in Parmesan cheese just before serving so it stays slightly firm.
- Serve the salad warm, at room temperature, or chilled. Garnish with extra lemon slices, Parmesan, and herbs as desired.
Notes
This zesty pasta salad is perfect for picnics, potlucks, or a light summer lunch. Leftovers taste even better the next day!