This Pasta Salad with Chickpeas, Spinach, and Olives is lighted and fresh! It has half the pasta, protein packed chickpeas, and lots of vegetables. Wholesome and tasty!
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Pasta Salad, Lightened Up!
This pasta salad is so light, it’s more like “a salad with pasta”! The recipe includes just 1/4 – 1/2 of the normal amount of pasta you would include in a pasta salad, with lots of fresh vegetables, herbs, and protein-packed chickpeas. It’s all tossed together with a tangy red wine vinaigrette that offers tang and sweetness.
Read on to learn more about this healthy pasta salad!
How To Make Pasta Salad with Chickpeas, Spinach, and Olives
Pasta salad is foolproof! You simply combine your favorite pasta with lots of different vegetables, pickled things, beans, herbs, and cheese to create a delicious side salad.
For this lightened up version of a traditional pasta salad, here are a few rules I followed to keep things nutritious and delicious:
- Use 1/4 – 1/2 of the normal amount of pasta. Reducing the amount of pasta leaves more room for other wholesome ingredients and reduces the carbohydrates, which is something we keep in check in my house, since my husband is diabetic.
- Increase the amount of leafy greens. I opt for spinach in this recipe, but grab your favorite! You’re really going for more of a leafy salad with lots of other things added, as opposed to a pasta salad! I love adding fresh herbs in copious amounts for flavor and nutrients, too.
- Add protein. Beans are a great way to add extra protein without them feeling to heavy. I liked using chickpeas, black beans, or cannellini beans in my pasta salads!
- Keep the dressing light. In a healthy pasta salad recipe like this, I tend to like things dressed just enough to offer flavor, but not drench the salad. My red wine vinaigrette offers perfect balance to this vegetable packed salad.
Ways To Make This Pasta Salad Your Own
- Use your favorite cute of pasta, replicating the shape and size of the noodle in your other ingriednets (i.e. small bite sized vegetables versus long shavings for longer noodles)
- Swap in your favorite green in place of spinach (or add more herbs!)
- Add whatever vegetables are in season or look delicious at your market
- Grab your favorite pre-made dressing to toss everything together with
- Add a spoon full of greek yogurt, mayonnaise, or sour cream to the dressing to offer creaminess
- Add more protein by way of cubed grilled chicken or slices of grilled steak
Other Pasta Salads To Try:
Tools To Make Pasta Salad
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Pasta Salad with Chickpeas, Spinach, and Olives
Ingredients
- 2 cups uncooked ditalini or other small cut pasta
- 9 oz spinach finely chopped
- 1 cup cherry tomatoes chopped
- 1 1/2 cups red bell pepper chopped (about 2 peppers)
- 1 medium zucchini chopped
- 1-15 oz can garbanzo beans
- ½ cup kalamata olives
- 1 lemon zested
- Salt and pepper to taste
Dressing:
- ¼ cup red wine vinegar
- ½ cup olive oil
- 2 cloves garlic minced
- 1 Tbsp dijon mustard
- Couple dashes of Aminos
- Salt and pepper
Instructions
- Combine all ingredients for the dressing in a small food processor or blender. Pulse until all ingredients are combined.
- Combine all ingredients for pasta salad and drizzle with dressing. Toss completely to combine.
- Enjoy immediately or chill in the refrigerator for up to 3 days.