Pasta Salad with Asparagus, Chickpeas & Basil Vinaigrette Recipe
A vibrant and refreshing Pasta Salad with Asparagus, Chickpeas, and a zesty Basil Vinaigrette. This easy-to-make recipe combines al dente pasta, crisp asparagus, sweet peas, and peppery arugula, all tossed with tangy basil dressing and topped with grated Parmesan. Perfect for a light lunch or a colorful side dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Pasta and Vegetables
- 12 oz short pasta (such as fusilli, rotini, or orecchiette)
- 8 oz asparagus, trimmed and cut into 1-inch pieces
- 1 cup frozen peas
- 1 (15 oz) can chickpeas, rinsed and drained
- 3 cups arugula
- 5 radishes, thinly sliced
- 3 green onions, thinly sliced
Cheese
- 3/4 cup freshly grated Parmesan cheese
Dressing
- Basil vinaigrette (enough to drizzle over entire salad, approximately 1/2 cup)
Seasoning and Serving
- Kosher salt and black pepper, to taste
- Lemon wedges, for serving
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse briefly with cold water to cool the pasta. Set aside.
- Blanch the vegetables: Bring a small pot of salted water to a boil. Add the asparagus and cook for 2 to 3 minutes until crisp-tender. During the last minute, add the frozen peas. Drain the vegetables and immediately transfer them to a bowl of ice water to stop the cooking process. Drain well once cooled.
- Assemble the salad: In a large bowl, combine the cooled pasta, blanched asparagus, peas, chickpeas, arugula, sliced radishes, and green onions. Mix gently to combine all ingredients evenly.
- Dress and finish: Drizzle the entire amount of basil vinaigrette over the salad and toss until everything is well coated. Sprinkle the grated Parmesan cheese over the top and gently toss again to incorporate.
- Serve: Taste the salad and adjust seasoning by adding kosher salt and freshly ground black pepper as needed. Squeeze fresh lemon juice over the salad for a bright finish. Serve immediately or chill in the refrigerator until ready to enjoy.
Notes
- For best texture, do not overcook the asparagus and peas; they should remain crisp-tender.
- Rinsing the pasta with cold water stops the cooking and prevents sticking.
- The salad can be prepared in advance and chilled, but add the Parmesan cheese just before serving to maintain freshness.
- You can swap arugula for baby spinach or mixed greens if preferred.
- Basil vinaigrette adds fresh herbaceous flavor, but any light vinaigrette will work as a substitute.