Description
A super fresh and summery Lemon Herb Pasta Salad packed with tangy marinated chickpeas, tender pasta, bright lemon, fresh herbs, olive oil, and a generous sprinkle of Parmesan cheese.
Ingredients
For the Marinated Chickpeas:
- 1 (14-ounce) can chickpeas, drained and rinsed
- 1/4 cup olive oil
- 1 clove garlic, grated or crushed into a paste
- A generous squeeze of lemon juice
- 1 teaspoon salt
For the Pasta Salad:
- 8 ounces farfalle pasta
- 1/4 cup olive oil (more as needed)
- Juice and zest of one lemon
- 1/2 cup finely chopped parsley and basil
- Salt and pepper, to taste
- 1/2 cup freshly grated Parmesan cheese
Instructions
1. In a shallow bowl, combine the chickpeas, olive oil, grated garlic, lemon juice, and salt. Stir well and allow to marinate for at least 30 minutes, or up to 8 hours or overnight for best flavor.
2. Cook the farfalle pasta according to package directions until al dente. Drain well.
3. While the pasta is still warm, toss it with the marinated chickpeas and all of the marinade. Let cool slightly.
4. Add additional olive oil as needed, along with the lemon juice and zest, chopped parsley and basil, and salt and pepper to taste. Toss gently to combine.
5. Fold in the freshly grated Parmesan cheese last so it doesn’t completely melt. Serve warm, at room temperature, or chilled, with extra lemon, herbs, and Parmesan if desired.
Notes
For maximum flavor, marinate the chickpeas for several hours or overnight.
Add Parmesan just before serving to maintain its texture.
This salad can be served warm, cold, or at room temperature.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 10 mg