Budget Summer Chickpea Pasta Salad
A bright, filling summer pasta salad built from cheap pantry staples and in-season veggies. Perfect for hot nights, potlucks, and easy make-ahead lunches.
Servings: 6 servings
Ingredients
- 12 oz store-brand rotini or penne pasta
- 1 can (15 oz) chickpeas drained and rinsed
- 1 cup cherry tomatoes halved
- 1 medium cucumber diced
- 1/2 cup red onion finely diced
- 1/2 cup plain Greek yogurt
- 3 tbsp olive oil
- 2 tbsp lemon juice about 1 lemon
- 1 tsp dried oregano
- 1/2 cup fresh basil chopped, optional
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente, about 10 to 12 minutes.
- Drain the pasta in a colander and rinse under cold water until fully cooled, then let it drain completely.
- In a large bowl, whisk together the Greek yogurt, olive oil, lemon juice, dried oregano, salt, and black pepper until smooth.
- Add the drained chickpeas, halved cherry tomatoes, diced cucumber, and red onion to the bowl with the dressing.
- Add the cooled pasta and toss everything together until evenly coated in the dressing.
- Stir in the chopped fresh basil, taste, and adjust salt and lemon as needed. Serve immediately or chill for 30 minutes before serving.
Notes
Store in an airtight container in the fridge for up to 4 days. Swap in any veggies on sale that week, and use frozen corn or peas if fresh is pricey. If it dries out after chilling, stir in a splash of olive oil or a spoonful of yogurt before serving.