Pasta salad with chickpeas and zucchini, a vegetarian main course to enjoy at room temperature or chilled from the refrigerator, ideal for the summer season and to take to the beach. You can also serve the pasta salad as an appetizer or as a dish to enrich a cold buffet, perfect for birthday parties and summer evenings, like Saint Lawrence’s night and Ferragosto.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for Pasta Salad with Chickpeas and Zucchini
- 10.5 oz pasta
- 14 oz zucchini
- 8.8 oz canned chickpeas (drained weight)
- 3.5 oz Genoese pesto
- as needed extra virgin olive oil
- as needed sweet paprika
- as needed salt
Preparation of PASTA SALAD WITH CHICKPEAS AND ZUCCHINI
Boil the pasta in plenty of salted water; follow the cooking times indicated on the package.
Remove from the heat, add a splash of cold tap water to the pot to stop the cooking process and cool the pasta, then drain it and place it in a bowl; add 2 tablespoons of oil and mix well.
Trim the zucchini, rinse them, and cut them into cubes.
Sauté the zucchini with a little bit of oil, stirring often until they are lightly golden.
Drain the chickpeas from their preserving liquid and add them to the pan with the zucchini; add a few pinches of sweet paprika and lightly salt. Let it simmer for 1-2 minutes while stirring.
Add the pesto to the pasta and mix; add the zucchini and chickpeas mixture and mix again.
You can serve your pasta salad with chickpeas and zucchini immediately, or you can store it in the refrigerator until serving.
Notes
You can use any type of short pasta.
Pasta salad with chickpeas and zucchini can be stored in the refrigerator, preferably in a glass container, for 1-2 days.
If you liked this recipe, you might also be interested in Pasta with Zucchini and Mascarpone or Pasta with Red Onions or Risotto with Mussels and Zucchini.
