Bowtie pasta salad with chickpeas & artichokes
Fresh & flavorful bowtie pasta salad is great for potlucks, cookouts, or a light lunch. It pops with the flavors of roasted chickpeas, tomatoes, olives, artichoke hearts, and fresh basil.
Servings: 4 people
- 4 ounces dry farfalle (a.k.a. bowtie pasta) about 1 ½ cups
- 1 cup roasted chickpeas in the air fryer or oven
- ¼ cup sliced olives Preferably Castelvetrano
- ½ cup chopped jarred marinated artichoke hearts
- ½ cup cherry tomatoes halved
- 1 small clove garlic zested with Microplane zester or minced
- 1 handful fresh basil roughly chopped (about ¼ cup)
- 1 ½ teaspoons extra virgin olive oil
- 1 ½ teaspoons balsamic vinegar
- Salt to taste
- Pepper to taste
Cook farfalle (bowtie pasta) according to package directions. Drain & rinse with cool water. Set aside.
While the pasta is boiling, make a batch of roasted chickpeas using these directions for the oven or air fryer.
In a large mixing bowl, combine the cooked farfalle pasta, roasted chickpeas, olives, artichoke hearts, cherry tomatoes, zested or minced garlic, fresh basil, extra virgin olive oil, and balsamic vinegar. Add salt and pepper to taste.
Serve immediately or refrigerate and serve cold. If you're serving the pasta salad cold, remember that the pasta will soak up some of the balsamic vinegar and oil. Taste before serving and refresh with more oil, vinegar, salt, and/or pepper, if needed.
Farfalle can be replaced with any short pasta, including gluten-free if you prefer.
Any marinated, jarred, or canned artichoke hearts will work for this recipe. The grilled variety is my favorite.
I recommend using a Microplane zester to zest the garlic, so that it's very fine. However, mincing will also work.
Calories: 231kcal | Carbohydrates: 35g | Protein: 7g | Fat: 6g | Sodium: 233mg | Potassium: 223mg | Fiber: 4g | Sugar: 3g | Vitamin A: 400IU | Vitamin C: 10.2mg | Calcium: 35mg | Iron: 1.9mg