This colorful pasta salad is loaded with hearty chickpeas, crunchy cucumber, sweet cherry tomatoes, and briny kalamata olives, all tangled together with fresh basil and parsley. The vinaigrette is where the magic happens—olive oil, red wine vinegar, and Dijon mustard whisked with oregano and garlic powder, with a little nutritional yeast stirred in for a savory, cheesy depth. Everything gets tossed and chilled so the pasta really soaks up all that bright, herby dressing before serving. It's a great make-ahead dish for picnics, potlucks, or easy weeknight lunches, and it holds up beautifully in the fridge for days. This one is a solid pick for a gluten free spread, letting the fresh vegetables and zesty vinaigrette really shine.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente, tender with a slight resistance at the center, about 8–10 minutes.
Drain the pasta in a colander and rinse under cold running water until completely cool. Shake off excess water and transfer to a large mixing bowl.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
