Here’s a delightful Lemon Herb Pasta Salad recipe that’s perfect for summer! It features zesty marinated chickpeas, tender pasta, a burst of fresh herbs and garlic, all dressed up with lemon juice, olive oil, and a sprinkle of Parmesan cheese.
Ingredients:
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Marinated Chickpeas:
- 1 can (14 ounces) chickpeas, drained and rinsed
- 1/4 cup olive oil
- 1 clove garlic, grated or made into a paste
- A generous squeeze of lemon juice
- 1 teaspoon salt
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Pasta:
- 8 ounces farfalle pasta
- 1/4 cup olive oil, plus more as needed
- Juice and zest of one lemon
- 1/2 cup finely chopped parsley and basil
- Salt and pepper, to taste
- 1/2 cup freshly grated Parmesan cheese
Instructions:
- Start by preparing the marinated chickpeas. Mix all the ingredients in a shallow bowl. For optimal flavor, let them marinate for 8 hours or overnight. If you’re short on time, just let them sit while you prepare the pasta.
- Cook the pasta as per the package instructions. Drain it and while still hot, toss it with the marinated chickpeas. Let it cool slightly.
- Add additional olive oil if needed, followed by the lemon juice, zest, and chopped herbs. Season with salt and pepper.
- Stir in the Parmesan cheese right at the end to prevent it from melting completely.
- You can serve this pasta salad warm, at room temperature, or chilled. Feel free to garnish with extra lemon, Parmesan, and herbs as you like!
This pasta salad is a versatile dish that can be enjoyed as a refreshing lunch or a light dinner. Enjoy crafting this simple yet flavorful meal!
