This bean and chickpea pasta salad is the perfect dinner for spring or summer! It's filled with hearty, flavorful ingredients like beans, roasted chickpeas, onions, mozzarella, and more, then coated with pine nut hummus, tahini, and olive oil for an earthy, nutty finish.
This springtime pasta salad is going to be the star of all your dinner parties this season! It's light and fresh in flavor, versatile enough to be served as a side or an entrée, and comes together in no time. With a ditalini pasta base, hearty beans and roasted chickpeas, and lots of flavorful mix-ins like red onion, hummus, feta, mozzarella, and fresh herbs, and all topped off with a drizzle of olive oil and nutty tahini, this pasta salad is truly a showstopper!
Here are some more spring dinner recipes you'll love: Sweet Corn and White Wine Chickpea Pasta, Cilantro Lime Steak Tacos, and Tomato and Pesto Ricotta Galette.
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Ingredients & Equipment
You’ll need the following ingredients and equipment to make this bean and chickpea pasta salad:
- Saucepan
- Ditalini pasta
- Mixed beans
- Chickpeas
- Hummus
- Red onion
- Mozzarella balls
- Feta cheese
- Olive oil
- Tahini
- Parsley
- Salt and pepper
Customize This Recipe!
There are a few different ways you can customize this recipe:
- Add your favorite herbs. You can get crazy with the fresh herbs and greens in this pasta salad since it's so light and earthy already - some thyme, basil, spinach, or even cilantro could be great additions!
- Top with nuts or seeds. This pasta salad is pretty nutty from the tahini and hummus, but you can go even nuttier by adding some chopped walnuts or pistachios, or some roasted pumpkin or sunflower seeds!
Kitchen Tips:
- Utilize mise en place! Make sure you have all of your ingredients prepped and ready before you begin making this recipe - it will help save you time and keep you organized.
- Mix first, then display. I like to do all the mixing in a separate bowl before I transfer the salad to whatever clean dish I'm serving it in - that way you can make sure it looks lovely before adding it to your dinner table, especially if you're hosting a dinner party!
More savory recipes:
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Bean and Chickpea Pasta Salad
Ingredients
- 4 servings ditalini pasta
- 1 cup mixed beans drained
- ⅔ cup roasted chickpeas
- ¼ red onion sliced lengthwise
- ⅓ cup pine nut hummus
- 8 oz mozzarella balls
- ⅓ cup crumbled feta cheese
- ¼ cup chopped parsley
- salt and pepper to taste
- 2 tablespoon tahini to drizzle
- olive oil to drizzle
Instructions
- Cook the pasta according to package directions. Drain fully and transfer to serving dish or mixing bowl. Coat pasta with a bit of olive oil to avoid sticking.
- Mix together the pasta, beans, chickpeas, onion, hummus, cheeses, and spices until well combined. Drizzle with more olive oil and tahini, and sprinkle with any remaining/desired herbs or seasonings before serving.
Notes
- Utilize mise en place! Make sure you have all of your ingredients prepped and ready before you begin making this recipe - it will help save you time and keep you organized.
- Mix first, then display. I like to do all the mixing in a separate bowl before I transfer the salad to whatever clean dish I'm serving it in - that way you can make sure it looks lovely before adding it to your dinner table, especially if you're hosting a dinner party!
- Add your favorite herbs. You can get crazy with the fresh herbs and greens in this pasta salad since it's so light and earthy already - some thyme, basil, spinach, or even cilantro could be great additions!
- Top with nuts or seeds. This pasta salad is pretty nutty from the tahini and hummus, but you can go even nuttier by adding some chopped walnuts or pistachios, or some roasted pumpkin or sunflower seeds!
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