This fresh and flavorful pasta salad is the perfect summer dish and is full of chickpeas, pesto, cucumbers and parmesan cheese!
8 oz. bowtie pasta (about 4 cups dry)
1 15-oz. can chickpeas, drained and rinsed
1 large cucumber, chopped (see note)
1/4 cup pesto
Juice and zest from 1 lemon
1/2 cup grated parmesan cheese
1/2 tsp salt
Cook the pasta according to the directions on the box and drain.
Combine all of the ingredients together in a large bowl and toss until the pesto is evenly distributed.
Chill in the fridge for a few hours (this is a great make-ahead meal!) and enjoy!
Cucumbers: The way I like to cut cucumbers for pasta salad is in half length-wise and then half length-wise again. Then thickly chop so that you have thick triangles.
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