clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Summer Vegetable Pasta Salad with Chickpeas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 1 review

  • Author: She Likes Food
  • Total Time: 30 minutes
  • Yield: 4 1x


This Summer Vegetable Pasta Salad is loaded with chickpeas and all your favorite summer veggies!  It’s great for a potluck, BBQ or lunch!


  • 810 ounces pasta
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 1 cup sliced cherry tomatoes
  • 1 cup diced cucumber
  • 1/2 cup corn kernels
  • 1/3 cup thinly sliced red onion
  • 1/4 cup thinly sliced basil leaves


  • 1/3 cup olive oil
  • 1 tablespoon + 2 teaspoons red wine vinegar
  • 1 small clove garlic, minced
  • 1/2 teaspoon dijon mustard
  • 1/2 teaspoon pure maple syrup
  • 1/4 teaspoon dried oregano
  • Salt and black pepper, to taste


  1. Cooking pasta according to package directions and let cool.  I like to mix with a small amount of olive oil or rinse under cold water so it doesn’t all stick together while cooling.
  2. Add pasta to a large bowl.  Next, add the chickpeas and all the vegetables, including the basil.
  3. Add all dressing ingredients to a small bowl or jar and mix until combined.  Pour desired amount of dressing over pasta salad and mix until combined.  Enjoy immediately or refrigerator up to 3 days.
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Category: Lunch, Side
  • Cuisine: American