Mediterranean Chickpea Pasta Salad

asian european filipino greek italian mediterranean middle eastern region main side spicy sour savory umami medium fast

Prep

25 min

Cook

28 min

Total

53 min

Ingredients (11)

3 medium crookneck yellow squash, cubed g

4 ounces fresh green beans, trimmed and cut into 1-inch pieces g

5 tablespoons extra-virgin olive oil, divided g

¼ teaspoon smoked paprika g

1 pinch red pepper flakes g

salt and ground black pepper to taste g

1 (8 ounce) box chickpea pasta shells (such as Banza) g

3 tablespoons chopped Kalamata olives g

2 tablespoons chopped sun-dried tomatoes g

2 tablespoons chopped fresh oregano g

3 tablespoons sherry vinegar g

Nutrition

kcal

fat

carbs

protein

Instructions

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Combine squash and green beans in a large bowl; drizzle with 2 tablespoons oil. Season with smoked paprika, pepper flakes, salt, and black pepper; toss to coat. Spread on the prepared baking sheet. Set the bowl aside.

Cook vegetables in the preheated oven until tender and beginning to brown, about 20 minutes, stirring halfway through.

Meanwhile, bring a pot of salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain pasta; transfer to the reserved bowl.

Gently stir squash-bean mixture, olives, sun-dried tomatoes, and oregano into pasta.

Whisk remaining 3 tablespoons oil and vinegar together in a small bowl; pour over salad and toss gently until combined.