Creamy avocado and juicy tomatoes shine in a zingy shallot vinaigrette. This healthy pasta salad is sure to be a crowd-pleaser for all those backyard summer shindigs.
Chickpea Pasta Salad
1 cup rotini pasta, cooked and cooled
1 cup canned chickpeas, rinsed and drained
½ cup cherry tomatoes, halved
1 avocado, sliced into chunks
½ cup basil
½ cup corn kernels, cooked and cooled
½ cup feta cheese
Zingy Shallot Vinaigrette
⅓ cup olive oil
1 shallot, finely diced
2 tablespoons lemon juice
Salt and pepper to taste
1. Add rotini, chickpeas, cherry tomatoes, basil, corn, and feta to a large bowl.
2. In a saucepan over medium heat, saute shallot in 1 tablespoon of olive oil until softened, about 3-5 minutes.
3. Remove saucepan from heat and whisk in remaining olive oil, lemon juice, and a pinch each of salt and pepper.
4. Pour vinaigrette over salad and stir gently to combine. Top with avocado and serve immediately.
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