Pasta Salad with Asparagus, Chickpeas & Basil Vinaigrette
Recipe from Two Peas and Their Pod
This pasta salad with asparagus, chickpeas, and basil vinaigrette is fresh, hearty, and perfect for spring and summer. Packed with vibrant veggies, tender pasta, and a bright herb dressing, it’s an easy make-ahead dish for lunches, potlucks, or meal prep.
Servings: 6
Calories: 295kcal
Ingredients
- 12 oz short pasta, such as fusilli, rotini, or orecchiette
- 8 oz asparagus, trimmed and cut into 1-inch pieces
- 1 cup frozen peas
- 1 15 oz can chickpeas, rinsed and drained
- 3 cups arugula
- 5 radishes, thinly sliced
- 3 green onions, thinly sliced
- 3/4 cup freshly grated Parmesan cheese
- Basil vinaigrette
- Kosher salt and black pepper, to taste
- Lemon wedges, for serving
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse briefly with cold water to cool. Set aside.
- Blanch the vegetables. Bring a small pot of salted water to a boil. Add the asparagus and cook for 2 to 3 minutes, until crisp-tender. During the last 1 minute, add the peas. Drain and immediately transfer to a bowl of ice water to stop the cooking. Drain well.
- Assemble the salad. In a large bowl, combine the cooled pasta, asparagus, peas, chickpeas, arugula, radishes, and green onions.
- Dress and finish. Drizzle with basil vinaigrette (I use the entire recipe) and toss until everything is well coated. Add the Parmesan cheese and gently toss again.
- Serve. Taste and adjust seasoning with salt and pepper. Squeeze a little fresh lemon juice over the top. Serve immediately, or chill until ready to enjoy.
Notes
- Salt your pasta water well for the best flavor from the start.
- Cook pasta just to al dente so it holds up after mixing and chilling.
- Cool pasta and vegetables properly before assembling so everything stays fresh and crisp.
- Drain chickpeas well to avoid excess moisture in the salad.
- Be generous with the basil vinaigrette, pasta will absorb it as it sits.
- Let the salad rest for 20–30 minutes before serving for best flavor.
- Finish with fresh lemon juice right before serving to brighten everything up.
Nutrition
Calories: 295kcal | Carbohydrates: 50g | Protein: 14g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 230mg | Potassium: 346mg | Fiber: 4g | Sugar: 4g | Vitamin A: 876IU | Vitamin C: 15mg | Calcium: 159mg | Iron: 2mg