Roasted Veggie Pasta Salad

This pasta salad uses chickpea pasta and fresh veggies for a light yet protein-packed dish. It’s even vegan!

Nutrition information may vary based on pasta used – we used Banza chickpea pasta in rotini shapes for this recipe! (Serves: 6; 340 kcal, 18.4g fat, 36.6g carb, 8.7g protein per serving)


  • 16 oz dry pasta (we recommend rotini, elbows, bow ties, or penne)
  • 1 can chickpeas, drained and rinse
  • 1 zucchini, chopped
  • 1 red bell pepper, chopped
  • 1/2 red onion, diced
  • 5 cloves garlic, peeled
  • Dressing:
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1-2 cloves garlic, diced
  • 1 tbsp lemon juice
  • 1 tsp oregano
  • Pepper to taste
  • Red pepper flakes, optional


  1. Preheat oven to 350 degrees F. Like baking sheet with parchment paper.
  2. Spread diced veggies, garlic, and chickpeas over the baking sheet. Drizzle with olive oil, salt, pepper, and oregano. Place in oven and roast for 20-25 minutes or until tender.
  3. While veggies are cooking, bring a large pot of water to a boil. Add pasta and cook according to package directions. When done, quickly drain and rinse under cold running water.
  4. Prepare dressing by whisking ingredients together in a jar or bowl. Place in refrigerator.
  5. Once veggies have cooled, remove garlic cloves from the sheet pan and roughly chop.
  6. In a large bowl, combine drained and rinsed pasta, chopped garlic, and roasted veggies. Set in the fridge for at least one hour.
  7. Add dressing to pasta salad when ready to serve.