Cherry Tomato & Chickpea Pasta Salad

Name: Cherry Tomato & Chickpea Pasta Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Cuisine: Italian
Ingredients: 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; 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

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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

Prep Time

10 minutes

Cook Time

10 minutes

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

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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

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2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 cup extra-virgin olive oil

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Instructions

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.
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.
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