Sun-Dried Tomato Pasta Salad with Chickpeas
User Reviews
5
-
Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4
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Calories
360 kcal
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Course
Salad
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Cuisine
Mediterranean
Sun-Dried Tomato Pasta Salad with Chickpeas
Description
The Sun-Dried Tomato Pasta Salad with Chickpeas features red lentil pasta cooked until tender and cooled, mixed with fresh diced vegetables and canned chickpeas. The dressing blends rehydrated sun-dried tomatoes, olive oil, water, garlic, salt, oregano, and maple syrup, creating a flavorful and slightly sweet complement to the salad ingredients.
The chilled salad offers a satisfying mix of textures from the chewy pasta, crisp vegetables, and tender chickpeas. The dressing coats the components evenly, enhancing the natural flavors and adding a subtle tomato tang with hints of garlic and herbs.
This salad is versatile for meals, suitable as a side dish or a light main. Adding sliced black olives and crumbled feta cheese just before serving provides additional salty, creamy contrast. It keeps well refrigerated for several days, making it a convenient make-ahead option for lunches or picnics.
Ingredients
Pasta Salad
- 8 ounces red lentil pasta (I like Tolerant brand)
- 1 cucumber , diced
- 1 red bell pepper , diced
- 1/2 red onion , diced
- 1 (15 oz) chickpeas drained (or 1 1/2 cups cooked, canned
Sun-Dried Tomato Dressing
- 1/4 cup sun-dried tomatoes
- 1/4 cup olive oil
- 1/2 cup water
- 2 cloves garlic
- 1/2 teaspoon salt
- 1 teaspoon oregano dried
- 2 teaspoons maple syrup
- feta cheese for serving (optional
- black olive for serving (optional, sliced
Instructions
- To get started, cook the pasta according to the package directions. Be sure to salt the water well. (I use 1 teaspoon of salt to 6 cups of water.)
- While the pasta is cooking, you can chop the cucumber, red pepper, and red onion and add them to a large bowl as you go. Stir in the chickpeas, too.
- To prepare the dressing, combine the sun-dried tomatoes, olive oil, water, garlic, salt, oregano and maple syrup.
- When the pasta is done cooking, drain it well when add it to the large bowl with the vegetables and chickpeas. Pour the dressing over the top, and toss well to coat. Add more salt, or some freshly ground black pepper, to taste.
- Transfer the salad to the fridge to chill it until you're ready to serve, at least 2 hours. Add sliced olives and feta cheese, if desired, right before serving. This salad should keep well in the fridge for at least 3 days in airtight container.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Calories | 360kcal | 18% |
| Carbohydrates | 44g | 15% |
| Protein | 15g | 30% |
| Fat | 14g | 22% |
| Saturated Fat | 1g | 5% |
| Sodium | 664mg | 28% |
| Potassium | 420mg | 9% |
| Fiber | 10g | 40% |
| Sugar | 12g | 24% |
| Vitamin A | 1045IU | 21% |
| Vitamin C | 44.6mg | 50% |
| Calcium | 68mg | 7% |
| Iron | 6.4mg | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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