Name: Mediterranean Chickpea Pasta Salad
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Crookneck yellow squash, cubed - 3 medium; Fresh green beans, trimmed and cut into 1-inch pieces - ¼ pound; Extra-virgin olive oil, divided - 5 tablespoons; Smoked paprika - ¼ teaspoon; Red pepper flakes - 1 pinch; Salt and freshly ground black pepper to taste - 1 pinch; Chickpea pasta shells (such as Banza®) - 1 (8 ounce) box; Chopped kalamata olives - 3 tablespoons; Chopped sun-dried tomatoes - 2 tablespoons; Chopped fresh oregano - 2 tablespoons; Sherry vinegar - 3 tablespoons

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

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.