Provolone Chickpea Pasta Salad

I’ve been making this chickpea pasta salad on repeat all summer, and I’m pretty sure the combination of tangy red wine vinegar and fresh basil is what keeps me coming back for more. It’s one of those recipes that started as a “throw whatever’s in the fridge together” kind of meal, but it turned out so good that now I make it intentionally at least once a week. Trust me, this is the kind of dish that’ll have you eating straight from the bowl while standing at the counter – no judgment here!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2400
• Protein: 75-95 g
• Fat: 110-130 g
• Carbohydrates: 220-250 g

Ingredients

For the dressing:

• 1/3 cup red wine vinegar
• 4 garlic cloves (freshly minced)
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1 tbsp dried oregano
• 1/2 tsp dried dill
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1 tsp black pepper
• 1/2 cup extra virgin olive oil

For the salad:

• 1/2 lb rotini pasta
• 15 oz chickpeas, rinsed and drained
• 1 large shallot, thinly sliced
• 1 medium zucchini (cut into 1/2-inch semi-circles)
• 1 medium summer squash (cut into 1/2-inch semi-circles)
• 1 pint cherry tomatoes, halved
• 12 oz provolone cheese (diced into 1/2-inch cubes)
• 1 cup fresh basil, torn
• 1 tsp lemon zest

Step 1: Make the Vinaigrette

• 1/3 cup red wine vinegar
• 4 garlic cloves, freshly minced
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1 tbsp dried oregano
• 1/2 tsp dried dill
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1 tsp black pepper
• 1/2 cup extra virgin olive oil

In a small bowl, whisk together the red wine vinegar, minced garlic, Dijon mustard, honey, dried oregano, dried dill, smoked paprika, salt, and black pepper.

Slowly drizzle in the extra virgin olive oil while whisking constantly to create an emulsified dressing.

Set aside—this vinaigrette will serve double duty, both marinating the vegetables and dressing the final salad.

Step 2: Cook the Pasta and Prepare Vegetables

• 1/2 lb rotini pasta
• 1 large shallot, thinly sliced
• 1 medium zucchini, cut into 1/2-inch semi-circles
• 1 medium summer squash, cut into 1/2-inch semi-circles
• 1 pint cherry tomatoes, halved
• 12 oz provolone cheese, diced into 1/2-inch cubes

Bring a large pot of salted water to a boil and cook the rotini pasta according to package directions until al dente.

While the pasta cooks, prepare your vegetables: thinly slice the shallot, cut the zucchini and summer squash into 1/2-inch semi-circles, halve the cherry tomatoes, and dice the provolone cheese into 1/2-inch cubes.

This parallel prep work keeps everything moving efficiently.

Step 3: Marinate the Fresh Vegetables

• cooled rotini pasta from Step 2
• sliced shallot from Step 2
• zucchini from Step 2
• summer squash from Step 2
• approximately 1/4 cup vinaigrette from Step 1

Drain the cooked pasta and spread it on a plate or shallow pan to cool slightly while you work.

In a large mixing bowl, combine the sliced shallot, zucchini, and summer squash.

Pour about half of the vinaigrette over the vegetables and toss gently to coat.

I like to let the vegetables sit for 5-10 minutes while the pasta finishes cooling—this allows them to soften slightly and absorb the dressing flavors, creating better texture and taste in the final salad.

Step 4: Assemble the Salad

• cooled pasta from Step 2
• marinated vegetables from Step 3
• 15 oz chickpeas, rinsed and drained
• halved cherry tomatoes from Step 2
• diced provolone cheese from Step 2
• remaining vinaigrette from Step 1

Add the cooled pasta from Step 2 to the marinated vegetables in the bowl.

Pour in the rinsed and drained chickpeas, halved cherry tomatoes, and diced provolone cheese.

Drizzle the remaining vinaigrette over the mixture and toss everything together gently but thoroughly, ensuring the dressing coats all components evenly.

I find that using two spoons to toss works better than a fork or whisk, as it keeps the pasta from breaking and the cheese from crumbling.

Step 5: Finish with Fresh Herbs and Zest

• assembled salad from Step 4
• 1 cup fresh basil, torn
• 1 tsp lemon zest

Tear the fresh basil by hand into bite-sized pieces and sprinkle it over the salad along with the lemon zest.

Gently fold these ingredients into the salad to distribute them evenly without overdoing it—you want the basil visible and the zest providing bright pops of flavor throughout.

Taste and adjust seasoning if needed, then serve immediately or refrigerate until ready to serve.

Provolone Chickpea Pasta Salad

Delicious Provolone Chickpea Pasta Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings: 8 servings

Calories: 2250

Ingredients Method

Ingredients

  

For the dressing:

• 1/3 cup red wine vinegar
• 4 garlic cloves (freshly minced)
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1 tbsp dried oregano
• 1/2 tsp dried dill
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1 tsp black pepper
• 1/2 cup extra virgin olive oil

For the salad:

• 1/2 lb rotini pasta
• 15 oz chickpeas, rinsed and drained
• 1 large shallot, thinly sliced
• 1 medium zucchini (cut into 1/2-inch semi-circles)
• 1 medium summer squash (cut into 1/2-inch semi-circles)
• 1 pint cherry tomatoes, halved
• 12 oz provolone cheese (diced into 1/2-inch cubes)
• 1 cup fresh basil, torn
• 1 tsp lemon zest

Method

 

1. In a small bowl, whisk together the red wine vinegar, minced garlic, Dijon mustard, honey, dried oregano, dried dill, smoked paprika, salt, and black pepper. Slowly drizzle in the extra virgin olive oil while whisking constantly to create an emulsified dressing. Set aside—this vinaigrette will serve double duty, both marinating the vegetables and dressing the final salad.
2. Bring a large pot of salted water to a boil and cook the rotini pasta according to package directions until al dente. While the pasta cooks, prepare your vegetables: thinly slice the shallot, cut the zucchini and summer squash into 1/2-inch semi-circles, halve the cherry tomatoes, and dice the provolone cheese into 1/2-inch cubes. This parallel prep work keeps everything moving efficiently.
3. Drain the cooked pasta and spread it on a plate or shallow pan to cool slightly while you work. In a large mixing bowl, combine the sliced shallot, zucchini, and summer squash. Pour about half of the vinaigrette over the vegetables and toss gently to coat. I like to let the vegetables sit for 5-10 minutes while the pasta finishes cooling—this allows them to soften slightly and absorb the dressing flavors, creating better texture and taste in the final salad.
4. Add the cooled pasta from Step 2 to the marinated vegetables in the bowl. Pour in the rinsed and drained chickpeas, halved cherry tomatoes, and diced provolone cheese. Drizzle the remaining vinaigrette over the mixture and toss everything together gently but thoroughly, ensuring the dressing coats all components evenly. I find that using two spoons to toss works better than a fork or whisk, as it keeps the pasta from breaking and the cheese from crumbling.
5. Tear the fresh basil by hand into bite-sized pieces and sprinkle it over the salad along with the lemon zest. Gently fold these ingredients into the salad to distribute them evenly without overdoing it—you want the basil visible and the zest providing bright pops of flavor throughout. Taste and adjust seasoning if needed, then serve immediately or refrigerate until ready to serve.