Summer Tomato and Chickpea Pasta Salad

Balancing your blood sugar is an important consideration—whether you’re pregnant or perimenopausal. When eating carbs, you want to add one or all of these additional ingredients for better blood sugar management—fiber, fat, and protein. This pasta salad recipe contains all three plus delicious summer tomatoes three ways!

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Summer Tomato & Chickpea Pasta Salad

Yield: 12

Author: Carly Knowles, MS, RDN, LD, PCD

Ingredients

• 1 pound whole wheat penne, fusilli, or bowtie pasta
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 cup julienne-cut sun dried tomatoes with olive oil
• 1/2 cup olive oil (from sun dried tomatoes)
• 1/2 cup pitted kalamata olives, chopped
• 1 pint cherry tomatoes, chopped
• 5 vine-ripened tomatoes, chopped
• 2 tablespoons minced red onions
• 2 tablespoons chopped Italian parsley
• 8 oz feta cheese
• 2 tablespoons balsamic vinegar
• 1/2 tsp sea salt

Instructions

1. In a large soup pot or Dutch oven, fill with water and bring to a boil on high heat. Add your dried pasta and cook per the package's instructions, about 10-12 minutes until al dente.
2. Drain the cooked pasta in a colander and run cold water over the noodles until room temperature. Set aside.
3. In a large mixing bowl add the chickpeas, sun dried tomatoes, olive oil from the sun dried tomato jar, olives, cherry and vine-ripened tomatoes, onion, parsley, feta cheese, and balsamic vinegar. Add the cooked and cooled pasta and mix together. Season to taste with sea salt.
4. Refrigerate the pasta for at least 20 minutes to cool. Serve cold. Store leftovers in an airtight container in the refrigerator for 3-4 days.

Copyright 2022 Carly Knowles (Kellogg, LLC). All rights reserved.

chickpea pasta salad, pasta chickpea salad, summer pasta salad

dinner, side dish

Mediterranean, Italian, American