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Summer pasta salad using chickpea pasta

Mediterranean Pasta Salad

This delicious pasta salad has all the amazing flavors of the Mediterranean. It's perfect for a summer BBQ or weekly meal prep.

Course Dinner, lunch, Main Course, Salad, Side Dish
Cuisine American, Mediterranean
Prep Time 5 minutes
Cook Time 10 minutes
Servings 6 servings
Author Jones LeFae


  • 8 oz chickpea pasta
  • 1 cup cherry or grape tomatoes halved
  • 1/2 cup red onion, sliced or diced
  • 1 avocado, cubed
  • 2 Tbsp capers


  • 3-4 Tbsp olive oil extra virgin
  • 2 tsp red wine vinegar
  • 2 tsp Dijon mustard
  • 1 clove garlic, crushed
  • 1 tsp salt
  • freshly ground black pepper to taste
  • 4 Tbsp fresh basil
  • 1 fresh lemon


  1. Bring a large pot of water to boil and add the pasta. Cook according to package directions. Drain and rinse with cold water.

  2. While the pasta is cooking, whisk together the olive oil, vinegar, mustard, garlic, salt, and pepper until emulsified. Set aside.

    Cut the tomatoes in half, dice the onion, chop the basil, and cube the avocado.

    Once the pasta is drained and rinsed, add it to a large mixing bowl along with the chopped veggies, basil, and the dressing. Mix well.

    Add the avocado and a squeeze of fresh lemon just before serving.

    Keep any leftovers in an airtight container in the refrigerator for up to 4 days (but you'll probably gobble it all up pretty quickly!)