Yields:
8 - 10 serving(s)
Prep Time:
1 hr 30 mins
Total Time:
1 hr 30 mins
Jump to recipeWhat's not to love about summer? For starters, the produce is off the charts (hello, sweet ripe tomatoes, fresh berries, and juicy watermelon). Plus, the days are gloriously long. One thing I always look forward to during the summer is pasta salad. I know, I know: You can eat pasta salad year-round. But there's something about hot, sunny days that simply demands it. This Mediterranean pasta salad is so scrumptious and different. My favorite part is the crunchy chickpea topping. Here's a tip: Instead of stirring the chickpeas into the salad, scatter them on top to keep them crispy. You'll get a delightful salty crunch in every bite.
If you're looking for more pasta salad inspiration to bring to your next cookout or potluck, try southwestern pasta salad, BLT pasta salad, or taco pasta salad.
What's in the dressing for Mediterranean pasta salad?
The dressing for this summery salad is inspired by a Spanish-style romesco sauce. It's packed with flavor from olives, roasted bell peppers, fresh garlic, and rosemary.
What's in giardiniera?
Giardiniera is a medley of pickled vegetables. It usually includes bell peppers, cauliflower, carrots, and celery. The mixture is bright and tangy, so it's an easy way to add a punch of flavor to this pasta salad. You can find a jar in the pickle aisle of most grocery stores.
What pasta shape is best for pasta salad?
The key is to use a pasta shape that the dressing can grab onto. I love lumache pasta, which is short and ribbed with a "snail shell" shape. Gemelli, fusilli, and rotini also all work well. Even small shells are a great choice here.
Can I make Mediterranean pasta salad ahead of time?
Yes, the pasta will soak up even more flavor if you make this recipe a day before serving it. Keep the salad in the refrigerator in an airtight container for up to two days, then add the crispy chickpeas just before serving.
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Ingredients
For the Dressing:
- 24 oz.
grape tomatoes, assorted colors
- 6 oz.
pitted Castelvetrano olives, drained
- 3 Tbsp.
capers, drained
- 2
garlic cloves, peeled and smashed
- 1
large, fresh rosemary sprig
- 3/4 cup
olive oil, divided
Ground black pepper, to taste
- 6 oz.
roasted red peppers, drained and roughly chopped
- 1/4 cup
slivered almonds
For the Crispy Chickpeas:
- 1
(15-oz.) can chickpeas, drained
- 2 Tbsp.
olive oil
- 1/2 tsp.
kosher salt
Ground black pepper, to taste
- 1/2 tsp.
crushed red pepper flakes
For the Pasta Salad:
Kosher salt, for pasta water
- 1 lb.
lumache or gemelli pasta
- 2 cups
jarred giardiniera, drained and roughly chopped, plus more for serving
- 6 oz.
smoked mozzarella, cut into 1/2-inch pieces, plus more for serving
- 1/2 cup
packed fresh basil leaves, torn, plus more for serving
Directions
- Step 1Preheat the oven to 400°F.
- Step 2For the dressing: Place the tomatoes, olives, capers, garlic, and rosemary sprig on a sheet pan. Drizzle with ½ cup of olive oil, and toss to evenly coat. Season with black pepper. Place in the oven and roast for 25 to 30 minutes (the tomatoes should have released their juices but still hold their shape). Discard the rosemary sprig and set aside to cool for 10 minutes.
- Step 3Set a large fine mesh strainer over a large bowl. Strain the tomatoes, olives, and capers, reserving the liquid for the dressing and the tomatoes, olives, and capers to stir into the salad. Remove the garlic from the tomato mixture and add it to the accumulated liquid. To a blender, carefully add the liquid mixture, remaining ¼ cup of olive oil, roasted red peppers, almonds, and more black pepper. Blend until smooth, and set aside. Keep the large bowl to mix the pasta salad; no need to dirty another bowl.
- Step 4For the crispy chickpeas: Spread the chickpeas out on a large kitchen towel and thoroughly rub dry, discarding any loose skins. Transfer the chickpeas to a sheet pan. Drizzle with the olive oil and sprinkle with salt and pepper. Toss the chickpeas to evenly coat and roast until they turn a deep golden brown, 25 to 30 minutes. Remove the chickpeas from the oven, sprinkle with the crushed red pepper, and carefully toss with a spatula to combine. Set aside to cool.
- Step 5For the pasta salad: Bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente, 2 to 3 minutes less than the package directions. Drain the pasta, and rinse with cold water to stop the cooking. Transfer to the large bowl that held the accumulated tomato juices and olive oil, and set aside (it’s okay if a little water collects in the bowl; it will mix with the dressing). Add the reserved tomato mixture, giardiniera, smoked mozzarella, basil, and the dressing to the bowl with the pasta, tossing gently to coat. Transfer to a serving bowl and top with extra giardiniera, smoked mozzarella, and basil. Sprinkle on the crispy chickpeas, and serve immediately.
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