Description

This Summer Pasta Salad is bursting with flavor! Roasted bell peppers and asparagus, arugula, chickpeas, feta, and your favorite pasta get tossed in a zippy lemon red wine vinaigrette, then showered with a ton of fresh herbs. This pasta salad makes the perfect accompaniment to grilled meat or fish, and it’s great on its own as well! You will be making this all season long.

Ingredients

Scale

For the Roasted Vegetables:

3 bell peppers (assorted colors), thinly sliced
1 pound fresh asparagus, tough ends trimmed, cut into 1 1/2-inch pieces
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
Freshly cracked black pepper, to taste

For the Pasta Salad:

1 pound fusilli (or your favorite short-cut pasta)
1 tablespoon olive oil (for tossing cooked pasta)
1 (15-ounce) can chickpeas, drained and rinsed
1/4 cup chopped fresh dill
1/4 cup chopped fresh chives
1/4 cup chopped fresh basil
5 ounces (about 1 1/4 cups) crumbled feta cheese
2 cups fresh baby arugula

For the Lemon Red Wine Vinaigrette:

Zest of 1 lemon
Juice of 2 lemons (about 1/4 – 1/3 cup)
2 tablespoons red wine vinegar
2 cloves garlic, minced or pressed
1 teaspoon Dijon mustard
1/2 cup extra virgin olive oil
3/4 teaspoon kosher salt (or to taste)
Freshly cracked black pepper (or to taste)

Instructions

Roast Vegetables:
- Preheat oven to 425°F (220°C).
- Place the sliced bell peppers and cut asparagus pieces on a large rimmed baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with 1 teaspoon kosher salt and freshly cracked black pepper. Toss to coat evenly.
- Spread the vegetables in a single layer. Roast for 10-12 minutes, or until tender-crisp and slightly charred. Veggies should still have a nice bite to them.
- Remove from oven and let cool completely.
Cook Pasta:
- While vegetables are roasting/cooling, bring a large pot of salted water to a boil.
- Add the pasta and cook according to package directions until just shy of al dente (it will absorb more dressing).
- Drain the pasta well. Rinse briefly with cold water to stop the cooking process. Toss the drained pasta with 1 tablespoon of olive oil to prevent sticking and let it cool.
Make Lemon Red Wine Vinaigrette:
- While the pasta and vegetables are cooling, make the dressing. In a medium bowl, whisk together the lemon zest, lemon juice, red wine vinegar, minced/pressed garlic, Dijon mustard, 3/4 teaspoon kosher salt, and pepper.
- Slowly stream in the 1/2 cup extra virgin olive oil while whisking constantly until the dressing is emulsified and well combined.
- Taste and season with additional salt and pepper if desired.
Assemble Salad:
- Add the cooled pasta to a very large mixing bowl.
- Add the cooled roasted peppers and asparagus. Stir gently to combine.
- Add the drained and rinsed chickpeas, chopped fresh dill, chopped fresh chives, chopped fresh basil, crumbled feta cheese, and baby arugula. Toss again to combine all ingredients.
- Pour the prepared vinaigrette over the pasta salad. Toss once more until everything is evenly coated.
- Taste and season with additional salt and pepper if desired.

Serve or Chill: You can serve the pasta salad at room temperature, or chill it in the refrigerator for at least 30 minutes (or up to 3 hours) for the best flavor, allowing the ingredients to meld.

Notes

Pasta: Use a short-cut pasta shape that will hold the dressing well, like fusilli, rotini, penne, or farfalle. Cook until just shy of al dente.
Vegetables: Roasting brings out the sweetness of the peppers and asparagus. Ensure they are cooled before adding to the salad.
Herbs: Fresh dill, chives, and basil provide a burst of freshness. Adjust amounts to your liking.
Feta: Use good quality feta cheese, preferably from a block, crumbled by hand.
Arugula: Adds a peppery bite. Baby spinach can be substituted.
Make-Ahead: For best results if making ahead, cook pasta and roast vegetables. Store them separately from the dressing and other fresh ingredients. Assemble and dress the salad closer to serving time.
Storage: Store leftover dressed salad in an airtight container in the refrigerator for up to 2 days. The arugula may wilt over time.