Tomato, Chickpea and Pesto Pasta Salad

"Never eat the pasta salad."

I have no idea who planted this concept into my brain. I'm assuming it was my mother.

No matter who it was, it's an arbitrary rule that I have heeded for most of my life. There have been plenty of catered lunches or buffets I have wandered through when I probably would have served myself a scoop multi-colored rotini doused in a creamy Italian dressing. But then I notice the weird film of mayo on the noodles and remember those five words of advice – Never Eat The Pasta Salad – and I put the serving spoon down.

Passing on the pasta salad is not really an option when you're not going to eat the cheeseburgers and hot dogs that make up the rest of the spread at that company picnic. I guess you could plan ahead and eat before you go, but who are we kidding – the world doesn't work like that.



If you were invited to a Fourth of July barbecue this year, you'll certainly make friends with the vegetarians at the party if you bring this. It's light, flavorful and delicious when served cold. You don't have to worry about unfortunate situations caused by a mayo-based dressing, the chickpeas give it a punch of protein, and it could not be easier to make.

Okay, buying prepared pesto would make it easier, but let's step outside our comfort zone, shall we? Making your own pesto is wildly satisfying. It seems daunting, but you literally just throw five ingredients into a food processor and turn it on. Boom. Pesto.

Make the salad ahead of time and stick it in the fridge before the party, or just make it on a Sunday afternoon for some easy grab-and-go lunches for the week. If you're feeling bold (and carnivorous) throw in some shredded chicken.

Now if I could only remember who told me to Never Eat The Pasta Salad. Because I want to thank them and give them this recipe.

Tomato, Chickpea and Pesto Pasta Salad
Serves 4
From Cooking Light

Ingredients
3 cups whole wheat pasta, cooked and chilled (I used gobbetti but use penne, rotini, whatever)
1/2 cup canned chickpeas, drained and rinsed
1/4 cup crumbled feta cheese
1 cup halved grape tomatoes
2 Tablespoons Classic Pesto (I followed this recipe but only used Parmesan cheese)

Directions
Toss all ingredients together. Refrigerate for up to four days.