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Wholesome Protein Pasta Salad with Chickpea Fusilli & Pesto

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A quick, nourishing, and protein-packed pasta salad featuring chickpea fusilli and homemade basil pesto, perfect for busy weeknights or meal prep.

Ingredients

Scale
  • 8 oz (225 g) chickpea fusilli
  • 1 cup packed fresh basil leaves
  • 1/4 cup (30 g) pine nuts, toasted
  • 2 cloves garlic, minced
  • 1/2 cup (50 g) Parmesan cheese, freshly grated
  • 1/3 cup (80 ml) extra virgin olive oil
  • 2 tablespoons (30 ml) fresh lemon juice
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • Salt and black pepper to taste
  • Optional: Kalamata olives (pitted, sliced), fresh parsley for garnish, crushed red pepper flakes

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 oz (225 g) chickpea fusilli and cook according to package instructions, about 7-9 minutes until al dente. Stir occasionally to prevent sticking. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside in a mixing bowl.
  2. While the pasta cooks, heat a small dry skillet over medium heat. Add 1/4 cup (30 g) pine nuts and toast, stirring frequently, for 2-3 minutes or until golden and fragrant. Remove from heat and set aside.
  3. In a food processor, combine 1 cup packed fresh basil leaves, toasted pine nuts, 2 cloves minced garlic, 1/2 cup (50 g) grated Parmesan, 1/3 cup (80 ml) olive oil, and 2 tablespoons (30 ml) fresh lemon juice. Pulse until smooth but still a bit textured. Scrape down the sides as needed. Season with salt and pepper to taste.
  4. Halve 1 cup cherry tomatoes and dice 1 medium cucumber. Add them to the bowl with the cooled pasta.
  5. Pour the pesto over the pasta and veggies. Using a wooden spoon or silicone spatula, gently toss everything until well coated. Taste and adjust seasoning with extra salt, pepper, or lemon juice if needed.
  6. Serve immediately or refrigerate for 30 minutes to let flavors meld. If chilling, bring to room temperature before serving for best flavor.

Notes

Do not overcook the chickpea pasta to avoid mushiness; rinse under cold water to stop cooking. Toast pine nuts carefully to prevent burning. Adjust pesto consistency by adding olive oil or water if too thick. Toss salad gently to avoid breaking pasta. Can be made ahead and chilled; add delicate veggies like cucumber last minute for crunch. For vegan version, omit Parmesan and use nutritional yeast. Substitute pine nuts with walnuts or almonds if preferred.

Nutrition

Keywords: protein pasta salad, chickpea fusilli, pesto pasta salad, healthy pasta salad, vegetarian pasta salad, gluten-free pasta salad, easy pasta salad, meal prep salad

Find it online: https://gleamgulp.com/wholesome-protein-pasta-salad-recipe-easy-chickpea-fusilli-pesto/