Make this big-batch vegetarian pasta salad on Sunday and you'll have lunch all week long—or bring it to your next potluck or cookout and be prepared to go home with an empty bowl!
We’re huge fans of the chickpea pasta in this recipe; packed with protein and fiber, it’s not only nutritious, but has a fantastic texture and flavor. Oil-packed sun-dried tomatoes are much more tender than dry-packed varieties, plus the oil from the jar kicks the flavor of this salad up a notch. Like most pasta salads, this gets even better the next day; freshen up leftovers by serving it over spinach, or with chunks of rotisserie chicken.
1 pound chickpea rotini pasta (such as Banza)
2 tablespoons olive oil, divided
1 1/4 pounds zucchini, cut into 3/4-inch cubes
1/2 cup sun-dried tomatoes in oil and herbs plus 1/4 cup oil from 1 jar
1 1/2 teaspoons kosher salt
3/4 teaspoon black pepper
3 ounces pitted kalamata olives, halved
4 ounces goat cheese, crumbled (about 1 cup)
1/4 cup toasted pine nuts
Added sugars 0g
Calcium 8% DV
Potassium 13% DV
How to Make It
Preheat oven to 450°F. Cook pasta according to package directions. Rinse with cold water, and drain. Cool completely, about 30 minutes. Transfer to a large bowl, and toss with 1 tablespoon of the olive oil.
Toss together zucchini and remaining 1 tablespoon olive oil on a rimmed baking sheet; arrange in an even layer. Roast until tender and browned, 8 to 10 minutes. Cool completely, about 20 minutes.
Meanwhile, combine sun-dried tomatoes, oil from sun-dried tomato jar, salt, and pepper in a mini food processor. Process until finely chopped, about 10 seconds, scraping down sides as needed. Add to pasta, and toss to coat. Add zucchini and olives, and gently toss. Fold in goat cheese and pine nuts. Serve at room temperature or chilled.
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