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Picnic Pasta Salad

Pasta Salad

  • 16 oz Pasta (rotini, penne, bow ties, elbow)

  • 1 can chickpeas

  • 1 can sliced black olives

  • 1 bell pepper

  • 1 small onion

  • 8 oz cherry tomatoes

  • ½ large cucumber

  • ¼ – ½ cup fresh Parsley, chopped


  • 3 – 4 Tbsp extra virgin olive oil

  • ¼ cup apple cider vinegar (white or red wine vinegar is great too)

  • 1 tsp dried oregano (Italian seasoning or Herbs de Provence is ok too)

  • ½ tsp garlic powder

  • generous pinch red pepper flakes

  • generous pinch salt and pepper

  • juice of 1 lemon, optional


  1. Cook the pasta according to package directions for al dente. Drain and rinse the pasta under cool running water.

  2. While the pasta is cooking, mix all dressing ingredients together in a small bowl. Chop all the veggies into small, bite sized pieces, and drain and rinse the chickpeas.

  3. To assemble the pasta salad, add the pasta, chickpeas, and veggies to a large serving bowl (or the pot the pasta was cooked in), pour the dressing overtop and mix well to coat.

Recipe and image adapted from:


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