Description
Lemon pasta salad with chickpeas & mozzarella is a light, protein‑rich cold pasta salad featuring tender pasta, chickpeas, fresh vegetables, mozzarella pearls, and a bright lemon‑herb dressing.
Ingredients
12 oz rotini pasta
1 can chickpeas, rinsed and drained
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red bell pepper, diced
1 cup mozzarella pearls
3 tbsp olive oil
2 tbsp lemon juice
2 tbsp lemon zest
1 clove garlic, minced
Salt, to taste
Black pepper, to taste
Instructions
1. Bring a large pot of salted water to a boil and cook pasta until al dente.
2. Drain the pasta and rinse under cold water until fully cooled.
3. In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, salt, and black pepper.
4. In a large bowl, combine the cooled pasta, chickpeas, cherry tomatoes, cucumber, red bell pepper, and mozzarella pearls.
5. Pour the lemon dressing over the salad and toss until everything is evenly coated.
6. Cover and refrigerate for at least 20 minutes before serving.
Notes
Use cherry or mini mozzarella balls for best texture.
This salad works well as a one‑bowl light meal or side.
Add a pinch of red pepper flakes or extra fresh herbs if you like more flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Boiled
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 3g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 12mg