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    PASTA SALAD RECIPE with grilled zucchini and chickpeas: healthy and tasty!

    Pasta salad is a must for whom, despite these heated summer days, desire to enjoy a tasty plate of pasta! It is possible to toss the pasta with various ingredients, but today I opted for delicious grilled zucchini combined with chickpeas. The flavor of lemon zests and fresh parsley complete the recipe: ready for a picnic on the beach or a dinner with friends on a hot summer night!

    PASTA SALAD RECIPE with grilled zucchini and chickpeas: healthy and tasty!

    If you like this recipe, please click here, leave a comment and vote 5 stars!
    This simple action helps the growth of this blog and make me very happy 🙂

    • 10 oz (280 g) short pasta
    • 2 (450 g) medium zucchini
    • ½ Lb (230 g) canned chickpeas (Garbanzo beans)
    • 1 organic lemon
    • 4 cloves of garlic
    • 1 tbsp fresh parsley, minced
    • 6 tbsp extra-virgin olive oil
    • 1 tsp black pepper
    • to taste table salt

    PASTA SALAD RECIPE with grilled zucchini and chickpeas: healthy and tasty!

    GARLIC AND PARSLEY MARINADE

    Pour the olive oil into a cup, then peel the cloves of garlic and cut them into chunks. Rinse the fresh parsley leaves and mince them. Combine the parsley and the garlic along with the olive oil. Finally, wrap the cup and put it aside.

    PASTA SALAD RECIPE with grilled zucchini and chickpeas: healthy and tasty!

    CHICKPEAS AND SEARED ZUCCHINI

    Raise the chickpeas from their water, then peel them carefully. Now, cut the zucchini lengthwise into slices thin about ⅓ inches. After that, sear the zucchini slices on a grill pan until cooked but still firm.

    PASTA SALAD RECIPE with grilled zucchini and chickpeas: healthy and tasty!

    PASTA SALAD SEASONING

    Pour the garlic and parsley marinade into a bowl, then discard the garlic chunks. Now reduce the zucchini slices into strips, and combine them with the marinade along with the chickpeas, the yellow part of a lemon skin grated, the black pepper, and salt as needed.

    Wrap the pasta salad seasoning and store in the fridge. It can be tossed with pasta immediately, or up to 24 hours after.

    PASTA SALAD RECIPE with grilled zucchini and chickpeas: healthy and tasty!

    SERVING PASTA SALAD

    Cook the pasta into 5 Qt of boiling water salted with 4.5 tbsp of coarse salt. Raise the pasta “al dente”, then pour it into a colander and rinse with water until the pasta reach room temperature. The rinsing of the pasta it’s necessary also to eliminate the starch in excess. Pour the pasta in a blow and toss with the vegetables as soon as possible.

    The pasta salad is at its best just prepared, so if it’s possible, toss the pasta with the vegetables just before serving. Otherwise, store the seasoned pasta in a box covered up to 24 hours. Take the pasta out from the fridge 30 minutes before eating.

    Did you like this recipe? please click here, leave a comment and vote 5 stars!
    This simple action help the growth of this blog and make very happy 🙂

    PASTA SALAD RECIPE with grilled zucchini and chickpeas: healthy and tasty!

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    PRINTABLE VERSION

    PASTA SALAD RECIPE with grilled zucchini and chickpeas: healthy and tasty!
     
    Print
    Prep time
    1 hour
    Total time
    1 hour
     
    Author: Filippo Trapella - philosokitchen.com
    Recipe type: salad
    Cuisine: Italian
    Serves: 4
    Ingredients
    • 10 oz (280 g) short pasta
    • 2 (450 g) medium zucchini
    • ½ Lb (230 g) canned chickpeas (Garbanzo beans)
    • 1 organic lemon
    • 4 cloves of garlic
    • 1 tbsp fresh parsley, minced
    • 6 tbsp extra-virgin olive oil
    • 1 tsp black pepper
    • to taste table salt
    Instructions
    1. GARLIC AND PARSLEY MARINADE
      Pour the olive oil into a cup, then peel the cloves of garlic and cut them into chunks. Rinse the fresh parsley leaves and mince them. Combine the parsley and the garlic along with the olive oil. Finally, wrap the cup and put it aside.
    2. CHICKPEAS AND SEARED ZUCCHINI
      Raise the chickpeas from their water, then peel them carefully. Now, cut the zucchini lengthwise into slices thin about ⅓ inches. After that, sear the zucchini slices on a grill pan until cooked but still firm.
    3. PASTA SALAD SEASONING
      Pour the garlic and parsley marinade into a bowl, then discard the garlic chunks. Now reduce the zucchini slices into strips, and combine them with the marinade along with the chickpeas, the yellow part of a lemon skin grated, the black pepper, and salt as needed.
      Wrap the pasta salad seasoning and store in the fridge. It can be tossed with pasta immediately, or up to 24 hours after.
    4. SERVING PASTA SALAD
      Cook the pasta into 5 Qt of boiling water salted with 4.5 tbsp of coarse salt. Raise the pasta “al dente”, then pour it into a colander and rinse with water until the pasta reach room temperature. The rinsing of the pasta it’s necessary also to eliminate the starch in excess. Pour the pasta in a blow and toss with the vegetables as soon as possible.
      The pasta salad is at its best just prepared, so if it’s possible, toss the pasta with the vegetables just before serving. Otherwise, store the seasoned pasta in a box covered up to 24 hours. Take the pasta out from the fridge 30 minutes before eating.
    3.5.3226

    PASTA SALAD RECIPE with grilled zucchini and chickpeas: healthy and tasty!

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    Reader Interactions

    Comments

    1. Baxter says

      May 16, 2018 at 6:25 am

      Looks really good. Nice salad for spring time.

      Reply
      • Filippo Trapella says

        May 16, 2018 at 7:34 am

        Thank you Baxter 🙂

        Reply

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    Hi there, I'm Filippo. Welcome to Philosokitchen!

    Born and raised in Bologna, Italy (hometown of lasagna and tortellini!), I grew up under the table of my grandmother helping her making fresh pasta for our Sunday feasts with the family.

    More about me →

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