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Easy Pasta Salad

Sarah Baade
An easy to make pasta salad that can be used as a side dish or an entree.
Course Dinner, Main Course, Salad, Side Dish
Cuisine American
Servings 6 servings


  • 1 lb small pasta such as orecchiette, shells or elbow noodles
  • 1/4 cup plus 2 Tablespoons (divided) olive oil
  • 15 oz canned chickpeas
  • 12 oz small tomatoes - mixed variety, halved
  • 1 medium cucumber, cut into 1/4" slices then quartered
  • 1/2 small red onion, diced
  • 1/4 cup red wine vinegar
  • 1 1/2 teaspoon Italian herb seasoning
  • 1/2 teaspoon salt
  • Optional: protein such as tofu, grilled bratwurst, or grilled chicken


  • Cook pasta to al dente according to package directions. Drain pasta then rinse with cold water until cooled.
  • Transfer pasta to a large bowl and stir together with 2 tablespoons olive oil.
  • Add the chickpeas, tomatoes, cucumber and red onion then toss to combine.
  • In a small bowl, whisk together remaining 1/4 cup olive oil, 1/4 cup red wine vinegar, Italian herb seasoning and salt. Pour over pasta and gently stir until pasta is evenly coated. Top with protein of choice if desired.
Keyword Easy Pasta Salad, Easy Recipe, Pasta, Pasta Salad