Grilled Vegetable and Chickpea Salad Pasta

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Embark on a journey of culinary delight with our Grilled Vegetable and Chickpea Salad Pasta a harmonious fusion of vibrant flavors and wholesome ingredients. This refreshing pasta salad elevates the art of simplicity, bringing together the smoky essence of grilled vegetables, the nuttiness of chickpeas, and the satisfying chewiness of rotini pasta. Each bite is a burst of color and texture, as succulent zucchini, red and yellow bell peppers, and cherry tomatoes unite in a medley of grilled goodness. The addition of protein-packed chickpeas adds a hearty element, ensuring a fulfilling and nutritious dining experience.

Complementing this delectable ensemble is a Balsamic Herb Vinaigrette, a tantalizing symphony of extra virgin olive oil, balsamic vinegar, Dijon mustard, garlic, and fragrant oregano. This dressing not only ties the elements together but also infuses the salad with a zesty and herbaceous kick, enhancing its overall appeal.

Perfect for a light lunch, dinner, or as a vibrant side dish for your gatherings, this Grilled Vegetable and Chickpea Salad Pasta is a testament to the joys of embracing fresh, seasonal produce. The meticulous grilling of vegetables imparts a smoky depth, while the combination of textures creates a palate-pleasing experience. As the flavors meld in the refrigerator, this pasta salad becomes a culinary celebration of simplicity, health, and the pleasure derived from savoring each moment around the table. Whether you’re a seasoned chef or a cooking enthusiast, this recipe invites you to relish the art of creating something both delicious and nutritious a true embodiment of the beauty found in the simplicity of good food.

“Give careful consideration to your pasta selection. Opt for shapes like elbows, shells, or orecchiette, as they seamlessly blend with other ingredients. Ruffled options such as campanelle, cascatelli, and the delightful radiatorre provide texture, trapping sauces and dressings for an enjoyable dining experience. Remember to generously salt the pasta water for enhanced flavor, particularly crucial for cold dishes. When cooking the pasta, go slightly beyond al dente, ensuring it retains a firm texture once cooled. Overcooked pasta can turn tough in the fridge, so strike the right balance for a perfect pasta salad every time. the joy of savoring delicious moments. Let’s embark on a pasta salad adventure together!”

“Dress while the pasta is warm. Avoid the temptation to cool your freshly cooked pasta with cold water. Instead, give it a brief rinse and promptly dress it after draining while it retains warmth. This enables the pasta to absorb the sauce, achieving a luscious silkiness enhanced by the oil. Take a cue from Ina Garten, who employs a similar technique for grain salads.” But the dressing isn’t over! Save some dressing for serving, ensuring a final toss for the pasta salad when it emerges from the fridge. This extra step guarantees a burst of fresh flavor in every bite.”

“Prioritize oil over vinegar. While a sharply acidic vinaigrette suits leafy greens, exercise restraint with acidic components, particularly vinegar, in pasta salads. Over time, the vinegar can develop an undesirable metallic aftertaste. Elevate the dish by increasing the amount of high-quality oil and incorporating flavor enhancers like whole grain mustard, anchovies, or pesto for a tasteful and balanced result.”

Ingredients

12 ounces (about 350g) rotini pasta
1 zucchini, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup cherry tomatoes, halved
1 can (15 ounces) chickpeas, drained and rinsed
1/4 cup red onion, thinly sliced
1/4 cup fresh parsley, chopped

For the Balsamic Herb Vinaigrette

1/3 cup extra virgin olive oil
3 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 clove garlic, minced
1 teaspoon dried oregano
Salt and black pepper to taste

Instructions

Grill the Vegetables: Preheat a grill pan or an outdoor grill. Grill the zucchini, red bell pepper, and yellow bell pepper until they have grill marks and are tender. Remove from heat and let them cool. Cut into bite-sized pieces.
Cook the Pasta: Cook the rotini pasta according to package instructions. Drain and let it cool.
Prepare the Vinaigrette: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper.
Assemble the Salad: In a large bowl, combine the cooked pasta, grilled vegetables, cherry tomatoes, chickpeas, red onion, and fresh parsley.
Dress the Salad: Pour the balsamic herb vinaigrette over the salad and toss gently until all ingredients are well coated.
Chill and Serve: Cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Serve: Before serving, toss the salad once more and adjust seasoning if needed. Serve chilled and enjoy this Grilled Vegetable and Chickpea Salad Pasta as a light and nutritious meal!