Mediterranean Chickpea Pasta Salad
Ingredients
- 3 medium crookneck yellow squash, cubed
- 4 ounces fresh green beans, trimmed and cut into 1-inch pieces
- 5 tablespoons extra-virgin olive oil, divided
- ¼ teaspoon smoked paprika
- 1 pinch red pepper flakes
- salt and ground black pepper to taste
- 1 (8 ounce) box chickpea pasta shells (such as Banza)
- 3 tablespoons chopped Kalamata olives
- 2 tablespoons chopped sun-dried tomatoes
- 2 tablespoons chopped fresh oregano
- 3 tablespoons sherry vinegar
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Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Combine squash and green beans in a large bowl; drizzle with 2 tablespoons oil. Season with smoked paprika, pepper flakes, salt, and black pepper; toss to coat. Spread on the prepared baking sheet. Set the bowl aside.
- Cook vegetables in the preheated oven until tender and beginning to brown, about 20 minutes, stirring halfway through.
- Meanwhile, bring a pot of salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain pasta; transfer to the reserved bowl.
- Gently stir squash-bean mixture, olives, sun-dried tomatoes, and oregano into pasta.
- Whisk remaining 3 tablespoons oil and vinegar together in a small bowl; pour over salad and toss gently until combined.
Source
Original recipe: View Original