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Lunch / Italian

Pesto Chickpea Pasta Salad

A meal-prep friendly pasta salad with basil pesto, chickpeas, tomatoes, and fresh vegetarian mozzarella for quick lunches.

Vegetarian

By Vegetarian Recipes Kitchen · Updated

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Pasta salad with pesto, chickpeas, and tomatoes
Illustrative food photography. See our editorial policy.
Prep
15 minutes
Cook
10 minutes
Total
55 minutes (including chilling)
Serves
6

Gather your ingredients

Everything you need.

Allergen notes

  • Wheat is commonly present in 12 oz (340 g) rotini pasta; check the actual product labels, including any gluten-free replacements.
  • Contains milk. Check dairy and cheese product labels.
  • Pesto may contain milk or nuts; check the chosen product label, including vegan versions.
  • Packaged pasta and bread products may contain egg or milk; check the actual labels rather than assuming every version is identical.
  • Check all packaged ingredients and substitutions for allergens; vegetarian or vegan labels do not establish allergen safety.

Check product labels and any substitutions; packaged ingredients can introduce additional allergens.

Let's cook

Step by delicious step.

Tap a step number to mark it complete as you cook.

  1. Cook the pasta in salted water until al dente. Drain and rinse under cool water.

  2. Whisk the pesto, olive oil, lemon juice, salt, and pepper in a large bowl. Drain the cooled pasta well before dressing; trapped rinse water dilutes the pesto and collects in the bowl.

    Pesto Chickpea Pasta Salad: Whisk the pesto, olive oil, lemon juice, salt, and pepper in a large bowl

  3. Add the pasta, chickpeas, tomatoes, cucumber, and vegetarian mozzarella. Toss to coat.

    Pesto Chickpea Pasta Salad: Add the pasta, chickpeas, tomatoes, cucumber, and vegetarian mozzarella

  4. Fold in the fresh basil and adjust seasoning to taste.

  5. Chill for at least 30 minutes before serving.

0 of 5 steps complete

A little kitchen know-how

  • Rinse the pasta so the salad stays cool and prevents clumping.
  • Add the basil just before serving to keep it bright green.
  • Stir in extra pesto if the salad dries out after chilling.

Make it yours & keep it well

Use vegan pesto and replace mozzarella with extra chickpeas or dairy-free cheese; check the pasta label.

Storage: Keep perishable components covered in the fridge and use within 48 hours, or sooner if a product use-by date requires. Keep basil and any extra dressing separately. Stir before serving and add dressing only as needed.

For cooling and reheating, follow the Food Standards Agency’s leftover guidance. Rice has a shorter refrigerated storage limit, as described in its recipe notes.

Estimated nutrition per serving

430 kcal · Protein 15 g · Carbohydrates 52 g · Fat 19 g

Approximate figures; brands, portions and substitutions change the result.

Good things to know

How long does it keep?

Store in the fridge for up to 48 hours. Refresh with a squeeze of lemon before serving.

Can I make it vegan?

Use vegan pesto and swap vegetarian mozzarella for dairy-free cheese or extra veggies.

Why does chilled pasta salad taste dry?

Pasta absorbs dressing as it stands. Stir in a little olive oil or pesto and taste before adding more salt or lemon.

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