Ingredients for - Mediterranean Chickpea Pasta Salad

1. Crookneck yellow squash, cubed 3 medium
2. Fresh green beans, trimmed and cut into 1-inch pieces ¼ pound
3. Extra-virgin olive oil, divided 5 tablespoons
4. Smoked paprika ¼ teaspoon
5. Red pepper flakes 1 pinch
6. Salt and freshly ground black pepper to taste 1 pinch
7. Chickpea pasta shells (such as Banza®) 1 (8 ounce) box
8. Chopped kalamata olives 3 tablespoons
9. Chopped sun-dried tomatoes 2 tablespoons
10. Chopped fresh oregano 2 tablespoons
11. Sherry vinegar 3 tablespoons

How to cook deliciously - Mediterranean Chickpea Pasta Salad

1 . Stage

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

2 . Stage

Combine squash and green beans in a salad bowl. Drizzle 2 tablespoons olive oil on top; season with smoked paprika, red pepper flakes, salt, and pepper. Toss until evenly coated and spread out on the prepared baking sheet.

3 . Stage

Roast in the preheated oven, stirring halfway, until tender and starting to brown, about 20 minutes.

4 . Stage

Meanwhile, bring a pot of salted water to a boil. Add chickpea pasta. Cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes.

5 . Stage

Drain pasta and transfer to the salad bowl. Gently mix in roasted vegetables, olives, sun-dried tomatoes, and oregano. Whisk remaining olive oil and sherry vinegar together in a small bowl. Pour over salad and toss gently until combined.