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Photo Credit: Elizabeth Newman

Cherry Tomato & Chickpea Pasta Salad

10 MINPrep Time
10 MINCook Time
6Servings
by Giada De Laurentiis
Beginner
Photo Credit: Elizabeth Newman
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Here's a pasta salad that has a lot of great color and flavor. Chickpeas give this pasta salad some heft while keeping it plant-based, and all of the herbs, tomatoes and the vinaigrette give it such a bright and fresh flavor. I like cooking the pasta in chicken stock to give it extra flavor for this pasta salad, but feel free to use vegetable stock or water to make it truly vegetarian and vegan!

This recipe will make a bit more vinaigrette than you need for the pasta salad - it's great on any salads, roasted or grilled veggies, or even spooned over seafood or chicken.

cherry tomato chickpea pasta salad
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Cherry Tomato & Chickpea Pasta Salad

Category

Main Course Side Dish

Prep Time

10 minutes

Cook Time

10 minutes

Calories

406

Author:

Giada De Laurentiis

Image of Cherry Tomato & Chickpea Pasta Salad

Ingredients

    For The Pasta Salad:

  • 4 cups chicken broth
  • 1 1/2 cups small pasta, such as Gnocchetti Napoletani
  • 1 15-ounce can garbanzo beans, drained and rinsed
  • 1 1/2 cups red and yellow grape or cherry tomatoes, (halved)
  • 3/4 cup finely chopped red onion
  • 1/2 cup chopped fresh basil leaves
  • 1/4 cup chopped fresh mint leaves
  • About 3/4 cup Red Wine Vinaigrette, (recipe follows)
  • Salt and freshly ground black pepper
  • For The Red Wine Vinaigrette:

  • 1/2 cup red wine vinegar
  • 1/4 cup fresh lemon juice
  • 2 teaspoons honey
  • 2 teaspoons salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 cup extra-virgin olive oil

Instructions

  1. Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the small pasta. Cover partially and cook until the pasta is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the pasta through a strainer. Transfer the pasta to a large wide bowl and toss until it cools slightly. Set aside to cool completely.
  2. Toss the pasta with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.

  3. Red Wine Vinaigrette: Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired. Yield: 1 3/4 cups

Nutrition

Nutrition

per serving
Calories
406
Amount/Serving % Daily Value
Carbs
45 grams
Protein
11 grams
Fat
21 grams
Saturated Fat
3 grams
Cholesterol
3 milligrams
Sodium
1368 milligrams
Fiber
7 grams
Sugar
9 grams
Unsaturated Fat
17 grams
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1 comment

  • Author's avatar image
    Kerry - Oct 23
    ★★★★★
    ★★★★★

    Excellent and easy recipe!

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