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Easy Pasta Salad with Tomotoes, Olives & Basil
This Easy Pasta Salad with Tomatoes, Olives & Basil makes the most out of fresh summer produce. Who doesn’t love a 5 ingredient dish!
Summer is in full swing and it’s time to take advantage of that basil in your garden to freshen up your beautiful salads!
I love Chickapea pasta for a healthy salad and the shells seem to be especially well suited to this simple dish. Did you know that this pasta contains only chickpeas and lentils? It’s packed with protein and fiber – perfect for a quick and easy meatless meal on these hot summer nights.
The success of this dish is entirely dependent on a high quality olive oil and I always use the fabulous oils from Capizzano Olive Oils and Vinegars. I’ve chatted with the owner, Suzanne, and I am amazed at her extensive knowledge about oils and their extensive health benefits.
Let your tomato mixture marinate for a minimum of 30 minutes and then add your cooked pasta. That simple! I like to drizzle a little more oil on top once they are combined but that is optional.
Robyn is our monthly recipe contributor and you can find more of her recipes on her blog, Facebook and Instagram!
More Chickapea pasta salads on our recipe page:
What’s your go-to pasta dish this summer? Share with us on Instagram by tagging #chickapeapasta and @chickapeapasta so we can see what you’re up to in your kitchen!
- 1/2 lb Chickapea Pasta shells
- 1 lb cherry or grape tomatoes, halved
- 1/4 cup red onion, chopped
- 1/2 cup olives, sliced
- 2 tablespoons capers
- 1/3 cup fresh basil, chopped
- 1/2 cup good quality olive oil
- salt and pepper to taste
Cook Chickapea Pasta according to directions, drain and rinse
Combine tomatoes, red onion, olives, capers, basil, olive oil, salt and pepper. Let marinate for 30 minutes on counter or refrigerate for up to 2 hours.
Combine pasta and tomato mixture. Drizzle additional olive oil if desired.