Pea & Chickpea Pasta Salad Recipe

Pasta: Use any short pasta like penne, fusilli, or farfalle for the best texture.

Peas: Frozen peas add a sweet and fresh flavor to the salad.

Chickpeas: These provide a hearty and protein-rich element to the dish.

Red bell pepper: Adds a crunchy texture and a burst of color.

Olive oil: Forms the base of the dressing, adding richness and depth.

Lemon juice: Provides a zesty and tangy flavor to the dressing.

Salt: Enhances the overall flavor of the salad.

Black pepper: Adds a mild heat and depth to the dressing.

Parsley: Fresh parsley adds a bright, herbaceous note to the salad.

When preparing the pasta, make sure to cook it al dente to maintain a firm texture that holds up well in the salad. For the peas, blanching them for just 2 minutes ensures they retain their vibrant color and crispness. When making the dressing, whisk the olive oil and lemon juice vigorously to create a well-emulsified mixture that coats the ingredients evenly. Finally, toss the salad gently to avoid breaking the chickpeas and other delicate components.

• any short pasta - Substitute with whole wheat pasta: Adds a nutty flavor and increases fiber content.

• any short pasta - Substitute with quinoa: Provides a gluten-free option and adds protein.

• frozen peas - Substitute with edamame: Offers a similar texture and boosts protein content.

• frozen peas - Substitute with green beans: Adds a slightly different texture but maintains the green color and freshness.

• chickpeas - Substitute with cannellini beans: Provides a creamy texture and similar nutritional benefits.

• chickpeas - Substitute with black beans: Adds a different color and a slightly earthier flavor.

• red bell pepper - Substitute with yellow bell pepper: Maintains the sweetness and crunch but changes the color.

• red bell pepper - Substitute with roasted red peppers: Adds a smoky flavor and a softer texture.

• olive oil - Substitute with avocado oil: Offers a similar healthy fat profile and a mild flavor.

• olive oil - Substitute with grapeseed oil: Provides a neutral flavor and high smoke point.

• lemon juice - Substitute with lime juice: Offers a similar acidity with a slightly different citrus flavor.

• lemon juice - Substitute with apple cider vinegar: Adds acidity and a subtle fruity flavor.

• salt - Substitute with soy sauce: Adds saltiness along with umami flavor.

• salt - Substitute with sea salt: Provides a different mineral content and flavor profile.

• black pepper - Substitute with white pepper: Offers a similar heat but with a milder flavor.

• black pepper - Substitute with cayenne pepper: Adds heat and a different flavor profile.

• fresh parsley - Substitute with cilantro: Provides a fresh, citrusy flavor.

• fresh parsley - Substitute with basil: Adds a sweet and slightly peppery flavor.

• Allow the pasta salad to cool completely before storing. This helps maintain the texture and prevents condensation from making the salad soggy.
• Transfer the pea & chickpea pasta salad to an airtight container. This will keep the flavors fresh and prevent any unwanted odors from seeping in.
• Store the container in the refrigerator. The salad will stay fresh for up to 3-4 days.
• If you plan to freeze the salad, portion it into individual servings. This makes it easier to thaw only what you need.
• Place each portion in a freezer-safe container or a resealable plastic bag. Make sure to remove as much air as possible to prevent freezer burn.
• Label the containers with the date. This helps you keep track of how long the salad has been stored.
• When ready to eat, thaw the pasta salad in the refrigerator overnight. Avoid thawing at room temperature to maintain food safety.
• Before serving, give the salad a good stir. You may need to add a bit more olive oil or lemon juice to refresh the flavors.
• For best results, consume the frozen salad within 1-2 months. While it will still be safe to eat after this period, the quality may start to decline.

• For a quick and easy method, use the microwave. Place the pea & chickpea pasta salad in a microwave-safe dish. Cover it with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, stirring halfway through to ensure even heating.

• If you prefer a more even and gentle reheating, use the stovetop. Add the pasta salad to a non-stick skillet over medium-low heat. Drizzle a bit of olive oil to prevent sticking and add extra flavor. Stir occasionally until warmed through, about 5-7 minutes.

• For a fresh and slightly warm option, use a double boiler. Place the pasta salad in a heatproof bowl and set it over a pot of simmering water. Stir occasionally until the salad is warmed to your liking, usually around 10 minutes.

• If you want to maintain the crispness of the red bell pepper and the freshness of the parsley, consider reheating only the pasta and chickpeas. Mix the cold peas, red bell pepper, and parsley back in after reheating the other ingredients.

• For a unique twist, try reheating in the oven. Preheat your oven to 350°F (175°C). Spread the pasta salad evenly on a baking sheet. Cover with aluminum foil to prevent drying out. Bake for about 10-15 minutes, stirring halfway through.

• If you have an air fryer, use it for a quick and crispy reheating. Preheat the air fryer to 350°F (175°C). Place the pasta salad in the basket and heat for 3-5 minutes, shaking the basket halfway through to ensure even heating.

• Pot: used for cooking the pasta and blanching the peas
• Colander: used for draining the cooked pasta and blanched peas
• Large mixing bowl: used for combining the pasta, peas, chickpeas, and red bell pepper
• Small bowl: used for whisking together the olive oil, lemon juice, salt, and black pepper
• Whisk: used for mixing the dressing ingredients
• Knife: used for dicing the red bell pepper and chopping the fresh parsley
• Cutting board: used as a surface for dicing the red bell pepper and chopping the parsley
• Measuring cups: used for measuring the olive oil and chopped parsley
• Measuring spoons: used for measuring the lemon juice, salt, and black pepper
• Serving spoon: used for tossing the pasta salad and serving it

Cook pasta and peas together: Save time by cooking the pasta and peas in the same pot. Add the peas during the last 2 minutes of the pasta cooking time.

Use pre-diced vegetables: Purchase pre-diced red bell pepper to cut down on prep time.

Make dressing in advance: Whisk together the olive oil, lemon juice, salt, and black pepper ahead of time and store in the fridge.

Batch cook: Double the recipe and store leftovers for quick meals throughout the week.

Use canned chickpeas: Opt for canned chickpeas to avoid soaking and cooking dried ones.