Herb Ranch Chickpea Pasta Salad
A refreshing and protein-packed salad with chickpeas and a tangy herby ranch dressing, perfect for a cold lunch or as a side dish.
Equipment
- 1 Large pot for boiling pasta
- 1 Mixing Bowl large
- 1 Whisk for dressing
Ingredients
Salad
- 8 oz rotini pasta
- 1 can 15 oz chickpeas, drained and rinsed
- 1 cup cherry tomatoes halved
- 1/2 cup cucumber diced
- 1/4 cup red onion finely chopped
Herby Ranch Dressing
- 1/2 cup mayonnaise
- 1/2 cup Greek yogurt
- 2 tbsp lemon juice
- 1 tbsp fresh dill chopped
- 1 tbsp fresh parsley chopped
- 1 tbsp fresh chives chopped
- Salt and pepper to taste
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8-10 minutes. Drain and rinse under cold water to cool.
- In a mixing bowl, whisk together mayonnaise, Greek yogurt, lemon juice, dill, parsley, chives, salt, and pepper until smooth. Set aside.
- In a large bowl, combine the cooked pasta, chickpeas, cherry tomatoes, cucumber, and red onion.
- Pour the herby ranch dressing over the salad ingredients. Toss gently to combine everything thoroughly.
- Cover the salad and refrigerate for at least 1 hour to let the flavors meld together.
- Remove the salad from the fridge, give it a good stir, and adjust seasoning with salt and pepper if needed. Serve chilled.
Storage
- Transfer any leftover salad to an airtight container and store in the refrigerator for up to 3 days.
- Before serving leftovers, give the salad a quick toss to redistribute the dressing.
Notes
Pro Tips: Use fresh herbs for the best flavor. Ingredient Substitutions: Try quinoa pasta for a gluten-free option. How to Serve: Perfect as a main dish or side. Storage & Freshness: Best consumed within 3 days. Make-Ahead Tips: Prepare the dressing a day in advance to save time.