Liven up your dinner with this satisfying pasta salad, packed with flavour and goodness.
The recipe pairs tender pasta with protein-rich chickpeas, which add both texture and real staying power. Fresh cucumber, juicy tomatoes, sharp red onion and creamy salad cheese give the salad a fresh, colourful dimension, and the garlic dressing brings it all together with its creamy, aromatic touch.
This pasta salad is wonderfully versatile. It is perfect as a side for barbecued food, roast chicken or salmon, but it also holds its own as a substantial main-course salad. If you would like to add an extra element to the meal, serve freshly baked bread alongside – ideal for mopping up every last drop of the dressing.
As a bonus, the salad can be made ahead, which makes it ideal for days when time is short.
Pasta salad with chickpeas and garlic dressing
Ingredients
- 200 g pasta
- 175 g peas, defrosted
- 1/2 cucumber, diced
- 1 small red onion, quartered and thinly sliced
- 150 g cherry tomatoes, halved
- 1 tin chickpeas, rinsed and drained
- 150 g salad cheese or feta, cubed
Creamy garlic dressing
- 300 ml crème fraîche
- 100 ml mayonnaise
- 1-2 cloves garlic, grated or crushed
- 2-3 tbsp chives, finely chopped
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- Salt and freshly ground pepper
Method
- Cook the pasta according to the packet instructions, then rinse it under cold water. Leave it to drain well in a sieve.
- Meanwhile, mix the ingredients for the garlic dressing and season to taste with salt and freshly ground pepper.
- Tip the pasta, peas, cucumber, red onion, tomatoes, chickpeas and salad cheese into a bowl with the dressing and toss well to combine.
- Serve straight away, or leave the salad to rest in the fridge until you are ready to serve.
Nutrition
Premium
