35 Potluck Ideas: easy pasta salad
Servings: 4 - 6 people
For the salad
- ½ pound (230 grams) pasta rotini, fusilli, penne, farfalle
- 1 can (15 oz) (230 grams) chickpeas or 1½ cups of cooked chickpeas (drained)
- 1½ cups (250 grams) cherry tomatoes
- 1½ cups (200 grams) cucumber
- ½ cup (50 grams) olives
- ½ cup (90 grams) sun-dried tomatoes preserved in oil. Drained from the oil and chopped.
- ⅓ cup (50 grams) red onion
- ½ cup (80 grams) canned corn
- ½ cup (15) parsley
- 1 ripe avocado optional
For the dressing
- 4 tablespoons (55 grams) extra virgin olive oil
- 2 tablespoons (30 grams) lemon juice sub apple cider vinegar
- 1 tablespoon (15 grams) mustard
- 1 tablespoon (15 grams) maple syrup sub honey
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon ground cumin optional
- Cook the pasta in plenty of salted boiling water. When "al dente" drain it and cool it down under cold water to prevent the pasta from overcooking.
- Add all dressing ingredients to a small jar. Close and shake until well combined.Alternatively, you can make the dressing by whisking the ingredients in a bowl.
- To a large serving bowl, add:Drained and rinsed chickpeas and canned corn kernels.Diced cucumber (we keep the peel on).Halved cherry tomatoes, olives, and optionally sun-dried tomatoes.Finely chopped onion and parsley.
- Add the cooked pasta to the bowl. Pour the dressing, mix well, taste, adjust for salt, and serve.To make chickpea pasta salad extra creamy add a diced avocado shortly before serving.
Nutrition information is an estimate for 1 serving of chickpea pasta salad out of 5 servings, with avocado and the dressing.
OPTIONAL ADD-INS
- green, yellow, or red bell peppers
- crumbled feta
- fennel or celery
- red cabbage (thinly sliced)
- eggplant (diced and roasted)
- sun-dried tomatoes in oil (chopped)
- artichoke hearts in oil (chopped)
- lettuce or arugula
Check out the "variations" chapter above for more ideas.
MAKE AHEAD & STORAGE
- Make ahead: our chickpea pasta salad is an excellent recipe to make in advance and for meal prep, as it keeps well for several days. I'd say that a few hours up to a day after it's made, it tastes even better as the flavors have time to meld.
- Refrigerator: keep the salad in an airtight container for 3-4 days. Take it out of the fridge 15 to 30 minutes before serving it, as the veggies taste better at room temperature.
- Freezer: this recipe is not suitable for freezing.
