This chickpea tortellini pasta salad is the perfect quick lunch for those days you want something comforting yet nutritious. Bonus - it's ready in just 15 minutes!
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We absolutely love tortellini in our home, which means I always have at least a pack in the fridge. I like to add them to soups, like this Chicken Alfredo Tortellini Soup, or to whip up a quick dinner like this Italian Sausage and Tortellini Skillet.
But one of my favorite ways to enjoy tortellini on a hot summer day is in a pasta salad. This chickpea tortellini pasta salad is the kind of recipe I live for - it has an excellent combination of carbs, protein and fiber for a balanced yet comforting meal.
It only takes 15 minutes to make and you can obviously customize it to your heart's content.
I typically make it with just canned chickpeas, juicy cherry tomatoes, green olives and loads of fresh parsley, but you can definitely add cucumbers, artichoke hearts, feta cheese or even shredded chicken. The possibilities are endless!
Why you'll love this chickpea tortellini pasta salad
- Super quick and easy to make - you can have it on the table in 15 minutes!
- Packed with protein and fiber from chickpeas and veggies.
- Super easy to make your own -bulk it up with extra veggies, cheese or protein.
What you'll need
Tortellini - Any tortellini work well in this salad - just cook them according to package instructions before tossing them with the rest of the ingredients. I typically make them with cheese tortellini but plant-based tortellini are also great to make the pasta salad vegan.
Chickpeas - Canned chickpeas are great for convenience but you can also use chickpeas that you've cooked from dried.
Veggies - I like to make this salad with cherry tomatoes, green olives and red onion, but you can add just about any veggies you like here. See the Substitutions and Variations section below.
Fresh herbs - Fresh parsley pairs perfectly with the tortellini and chicken but you can also use fresh basil if you like.
Extra virgin olive oil - A good quality olive oil makes all the difference in the dressing.
White vinegar - You can substitute this with freshly squeezed lemon juice if you like.
Garlic - I love a garlicky dressing myself, but feel free to adjust the quantity to your liking.
Pro tip
Rinse the tortellini under cold water immediately after draining to avoid overcooking!
How to make tortellini pasta salad with chickpeas
This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.
Cook the tortellini 1 minute less than it says on the package instructions, then drain and rinse with cold water.
In a small bowl, whisk together the olive oil, white wine vinegar, crushed garlic, dried oregano, salt, and pepper.
In a large bowl, add the cooked tortellini, chickpeas, cherry tomatoes, red onion, green olives, and parsley.
Add the dressing and toss gently to combine.
Substitutions and variations
Like with most pasta salads, the possibilities are endless when it comes to substitutions. Here are some great ideas:
- Cooked chicken
- Shrimp
- Crispy tofu
- Feta cheese
- Sliced pepperoni
- Roasted red peppers
- Kalamata olives
- Baby spinach
- Sundried tomatoes
- Fresh cucumbers
- Grilled zucchini
- Agave syrup or honey (for a bit of sweetness in the dressing)
- Lemon juice (for the dressing)
- Grated Parmesan cheese
Recipe tips and notes for the best chickpea tortellini salad
- Don't overcook your tortellini, as they'll become mushy. It's best to remove them from the boiling water when they're al dente.
- You can make the salad ahead and store it in the fridge until needed. That makes it great for picnics, potlucks or even for road trips.
- Even though it may look like you have a lot of dressing, don't worry - it will be absorbed quickly. If the pasta salad looks too dry, add an extra splash of extra virgin olive oil.
Leftovers and storage
- Store the chickpea tortellini salad in an airtight container in the refrigerator for up to 3 days. It tastes even better after a couple of hours, so it's great to make it ahead!
- Give the salad a gentle toss before serving leftovers to redistribute the dressing and ingredients.
- This salad is best enjoyed cold or at room temperature, and I wouldn't recommend freezing it.
If you've tried this chickpea tortellini pasta salad recipe, please rate it and comment below! I'd love to hear how it turned out.
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Chickpea Tortellini Pasta Salad
Ingredients
For the dressing
- ¼ cup (60 ml) extra virgin olive oil
- 1 tablespoon white wine vinegar
- 2 small garlic cloves, crushed
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
For the salad
- 1 lb (450 g) tortellini
- 1 can (14 oz / 400 g) chickpeas, drained and rinsed
- ½ lb (225 g) cherry tomatoes, quartered
- 1 small red onion, finely diced
- ½ cup (70 g) green olives, pitted and sliced
- ¼ cup (15 g) fresh parsley, chopped
Instructions
- Cook the tortellini 1 minute less than it says on the package instructions. Drain and rinse under cold water to stop the cooking process.1 lb tortellini
- In a small bowl, whisk together the olive oil, white wine vinegar, crushed garlic, dried oregano, salt, and pepper to make the dressing.¼ cup extra virgin olive oil1 tablespoon white wine vinegar2 small garlic cloves1 teaspoon dried oregano½ teaspoon salt¼ teaspoon ground black pepper
- In a large bowl, add the cooked tortellini, chickpeas, cherry tomatoes, red onion, green olives, and parsley.1 can (14 oz / 400 g) chickpeas½ lb cherry tomatoes1 small red onion½ cup green olives¼ cup fresh parsley
- Add the dressing and toss gently to combine. Adjust the seasoning to taste and serve immediately or allow the salad to cool for 1-2 hours in the fridge before serving.
Video
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
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