Healthy Chickpea Pasta Salad

5 from 7 votes

This healthy and vegetarian Pasta Salad is refreshing, tart, and super tasty. It's bright and colorful thanks to all the vegetables and deliciously creamy, making it a perfect summer side. Guaranteed to be a hit at your next picnic, BBQ, or cookout!

Prep Time 20

Cook Time 15

Fridge Time 1

Total Time 1 35

Servings servings

Calories 305

Author Jessica Kwon

Ingredients

8 oz chickpea pasta I used shells
4 hard boiled eggs chopped
¼ red onion diced; about ½ cup
½ cup grape or cherry tomatoes quartered
1 red bell pepper diced; about 1 heaping cup
⅓ cup frozen peas thawed and drained
⅓ cup frozen corn thawed and drained
2-3 stalks green onion thinly sliced
Salt and pepper to taste

Dressing

¾ cup mayonnaise paleo recommended
2 tablespoon red wine vinegar
1½ tablespoon coconut or white sugar
1 teaspoon dijon mustard
¼ teaspoon paprika
½ teaspoon garlic powder
¼ teaspoon dried dill
½ tsp kosher salt

US Customary - Metric

Instructions

Cook pasta in salted boiling water for 1-2 minutes less than box instructions. Drain, rinse with cold water, and spread out onto a plate or baking sheet to let cool completely. Set aside.
Soak diced red onion in water for 5-10 minutes to remove some of the spicy bite. Drain.
In a bowl, whisk together mayonnaise, red wine vinegar, sugar, mustard, paprika, garlic powder, dill, and salt until smooth. Set aside.
To a large mixing bowl, add the cooled pasta, hard boiled eggs, green onion, and remaining vegetables. Sprinkle salt and pepper over the vegetables, then pour in the dressing. Gently mix until evenly coated.
Cover with plastic wrap or store in an air-tight container. Refrigerate for at least 1 hour, best if overnight. When ready to serve, stir once more and season to taste.

Notes

Chickpea pasta: My favorite brand is Banza. Make sure to use a shape that will catch all of the creamy dressing. I recommend shells, cavatappi, fusilli, cascatelli, elbows, or rotini.
Mayonnaise: I recommend Primal Kitchen, a paleo version that is made with avocado oil and sugar-free.
Make Ahead: For best results, prepare this pasta salad 1-2 days in advance and let the flavors enhance in the fridge. Before serving, give it a good stir. Do not let Chickpea Pasta Salad sit out at room temperature for more than 2 hours.
Substitutions/Variations:
- You can use any type of pasta in this dish. I'd recommend chickpea, whole wheat, or regular pasta since its sturdier texture will hold up better in the fridge.
- For a vegan Chickpea Pasta Salad, use vegan mayonnaise and leave out the eggs.

Nutrition