I’m sharing a vibrant, easy-to-make pasta salad featuring chickpeas, cherry tomatoes, herbs, and a tangy red-wine vinaigrette—it’s refreshing, wholesome, and comes together in just ten minutes once the pasta is cooked.
Why You’ll Love This Recipe
I absolutely love how quickly this recipe comes together—just 10 minutes after the pasta cooks—making it perfect for busy weeknight dinners or last-minute gatherings. I also appreciate the refreshing combo of cherry tomatoes, chickpeas and fresh herbs that gives every bite brightness and texture, while the flavorful vinaigrette ties it all together with minimal effort. Finally, cooking pasta in broth (chicken or vegetable) adds extra depth that transforms simple ingredients into something truly satisfying.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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pasta (I use gnochetti Napoletani, but orecchiette, farfalline or small shells work, and using whole-wheat or chickpea pasta boosts protein/fiber)
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chickpeas (canned, drained)
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cherry tomatoes, halved
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red onion, chopped
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fresh basil, chopped
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fresh mint, chopped
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red wine vinegar
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lemon juice
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honey
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olive oil
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salt and pepper
Directions
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I cook the pasta—ideally gnochetti Napoletani—in chicken or vegetable broth for added flavor (or in salted water if I don’t have broth).
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While the pasta cooks, I make the red-wine vinaigrette: combine vinegar, lemon juice, honey, salt, and pepper in a blender, then stream in olive oil while blending until emulsified.
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Once pasta is done and drained, I let it cool slightly in a bowl, tossing it to speed up cooling.
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Then I add chickpeas, halved cherry tomatoes, chopped onion, basil, and mint.
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I drizzle the vinaigrette to coat everything, toss gently, and taste to adjust salt and pepper.
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I serve it at room temperature or chill it briefly so the flavors meld—either way, it’s fresh, colorful, and delicious.
Servings And Timing
This salad comes together in just 10 minutes once the pasta is cooked. It generously serves 4 to 6 as a side dish—perfect for gatherings or meal prep.
Variations
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I sometimes swap pasta shapes—orecchiette, farfalline, or small shells all work beautifully—and whole-wheat or chickpea pasta boosts fiber and protein.
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I can easily make it vegetarian or vegan by using vegetable broth and a plant-based sweetener instead of honey.
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The dressing is versatile—I often double it to use on green salads or as a flavorful marinade later.
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For a heartier version, I might add grilled chicken, feta cheese, or even olives for extra savory richness.
Storage/Reheating
I store leftovers in an airtight container—this pasta salad keeps well for up to 3–4 days in the refrigerator. Since it’s best served cold or at room temperature, I don’t reheat it—I just give it a gentle stir before serving to redistribute the dressing.
FAQs
1. What pasta shape works best for this salad?
I’m partial to gnochetti Napoletani since their hollows catch the dressing, but orecchiette, farfalline, or small shells do the job just as well—and whole-wheat or chickpea pasta boosts nutrition.
2. Can I prep the dressing ahead of time?
Absolutely. I make the vinaigrette in advance and store it in the fridge—it’s handy to dress this pasta salad right when the pasta cools or to use on other dishes throughout the week.
3. How should I serve this salad—warm, chilled or at room temperature?
I love it either at room temperature or chilled; chilling for a bit helps the flavors meld and makes it especially refreshing on warm days.
4. How long does the salad keep?
I keep it in the fridge for up to 3–4 days. I don’t reheat it—just stir before serving to refresh the flavors.
5. Can I make this recipe vegan?
Yes—just use vegetable broth for cooking pasta and swap honey for a vegan sweetener like agave or maple syrup.
Conclusion
I’m always drawn to recipes that feel effortless yet deliver on flavor—and Giada’s simple pasta salad hits the mark every time. It’s bright, satisfying, and endlessly adaptable. Whether I’m prepping for a picnic, a busy weekday dinner, or meal-prepping, this pasta salad never disappoints.
