Pasta Salad with Chickpeas and Sun-Dried Tomatoes

Rotini twists catch every bit of this bright, tangy dressing while chickpeas and sun-dried tomatoes add heft and sweetness. The bell pepper gives crunch, the lemon keeps it sharp, and a night in the fridge lets everything marry into something even better. Pack it for lunch, bring it to a picnic, or pull it straight from the fridge when you need something cold and satisfying.

By TasteBuds

Recipe details

Yield
6 people
Prep time
20 minutes
Cook time
12 minutes
Total time
30 minutes

Ingredients

  • 1 lb rotini or penne pasta
  • 1 (15 oz) can chickpeas, drained and rinsed
  • ½ cup sun-dried tomatoes, chopped (packed in oil or dry, see note)
  • 1 large red bell pepper, diced
  • 1 large yellow or orange bell pepper, diced
  • ½ small red onion, finely diced
  • ⅓ cup fresh basil, roughly chopped
  • ⅓ cup extra-virgin olive oil
  • 3 tbsp fresh lemon juice (from about 1½ lemons)
  • 1 tsp lemon zest, finely grated
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp kosher salt (plus more to taste)
  • ½ tsp black pepper, freshly ground

Instructions

  1. Bring a large pot of salted water to a rolling boil over high heat.
  2. Add 1 lb rotini or penne pasta and cook according to package directions until al dente, usually 10 to 12 minutes.
  3. While the pasta cooks, dice 1 large red bell pepper and 1 large yellow or orange bell pepper.
  4. Finely dice ½ small red onion.
  5. Chop ½ cup sun-dried tomatoes. If using oil-packed, drain them first and pat dry. If using dry-packed, chop them as-is.
  6. Drain and rinse 1 (15 oz) can chickpeas in a colander, shaking off excess water.
  7. Mince 2 cloves garlic.
  8. Finely grate 1 tsp lemon zest from a lemon, then juice the lemon to get 3 tbsp fresh lemon juice.
  9. Roughly chop ⅓ cup fresh basil.
  10. When the pasta is done, drain it in a colander and rinse under cold running water until completely cool. Shake the colander well to remove excess water.
  11. In a small bowl or jar, whisk together ⅓ cup extra-virgin olive oil, 3 tbsp fresh lemon juice, 1 tsp lemon zest, 2 cloves garlic, minced, 1 tsp dried oregano, 1 tsp kosher salt, and ½ tsp freshly ground black pepper until smooth and emulsified.
  12. In a large mixing bowl, combine the cooled pasta, 1 (15 oz) can chickpeas, drained and rinsed, ½ cup chopped sun-dried tomatoes, 1 large red bell pepper, diced, 1 large yellow or orange bell pepper, diced, ½ small red onion, finely diced, and ⅓ cup fresh basil, roughly chopped.
  13. Pour the dressing over the salad and toss everything together with a wooden spoon or your hands until every piece is coated. Taste and add more salt or black pepper if needed.
  14. Cover and refrigerate for at least 1 hour before serving, or overnight for the best flavor. The salad will keep in the fridge for up to 4 days.