I can’t even count how many times I’ve made this pasta salad. It’s one of those tried-and-true recipes that shows up at summer cookouts, poolside dinners, and Sunday family lunches. Honestly? It never gets old. The combination of tender pasta, crisp cucumbers, juicy tomatoes, hearty chickpeas, and briny black olives tossed in a zesty, tangy Italian dressing – it’s just perfection.
This salad is a summer essential at the Perugini house, and it pairs beautifully with just about anything: grilled chicken, burgers, seafood, even pizza (yes, I’ve done it).
20 minutes/ easy peasy/10 servings
Nutrition per serving:
346 calories, 10g protein, 54g carbs, 9g fat
Ingredients
- 1 pound small pasta (rotini, penne, elbows – whatever makes you happy)
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup black olives, sliced
- 1 large cucumber, diced small
- 1 pint grape tomatoes, halved
- 1 bottle zesty Italian dressing (or your favorite homemade version)
- Salt and black pepper, to taste
- Optional: fresh parsley or basil, chopped, for garnish
- Optional additions: CHEESE! small mozzarella balls work nicely! See tips below for more options*
Directions
- Cook the pasta: Bring a big pot of salted water to a boil and cook pasta until al dente. Drain well and rinse under cold water to cool.
- Assemble the salad: In a large bowl, combine pasta, chickpeas, olives, cucumbers, grape tomatoes and any other ingredients you would like to add! (See “tips” below for ideas!)
- Dress it up: Pour in enough robust Italian dressing to coat everything generously (don’t be shy – it’s the star of the show). Toss until well combined.
- Season & chill: Add salt and pepper to taste. Cover and refrigerate for at least an hour so the flavors can marry.
- Serve & enjoy: Give it a quick toss before serving, add a sprinkle of fresh herbs if you’d like, and enjoy your new favorite summer side.
Lee-Ann’s Tips
- This salad gets even better the next day, so make it ahead if you can.
- Use whatever small pasta you’ve got – this is a flexible, forgiving recipe.
- If you’re making it for a crowd, double the recipe. People go back for seconds (and thirds).
- Add more vegetables: Try incorporating other colorful and crunchy vegetables like diced bell peppers, chopped red onions (BIG FAN!), mushrooms or artichoke hearts.*
- Switch the cheese: Feta or provolone are excellent alternatives to mozzarella for a different flavor profile.*
- Enhance the protein: For a heartier salad, add cubed pepperoni, prosciutto, or canned tuna! OOO!!*
So go find your favorite pasta, your favorite veggies (and such!) and a big bottle of Italian dressing.
It’s a quick and delish dish, no MATTER the time of year!
