Italian Pasta Salad

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Italian Pasta Salad

  • Author: Anna Rios
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes


  • 12 oz Pasta
  • 1 Medium Zucchini
  • 1 can of Chickpeas
  • 1 1/2 cup Cherry Heirloom Tomatoes
  • 1 large handful Fresh Basil (or more if you please)
  • 1/4 cup Sicilian Olive Oil (Trader Joe’s on is pretty legit)
  • 2 Lemons, juiced
  • Salt to taste


  1. Cook pasta by instructions on box/bag.
  2. Chop zucchini into small bite-sized pieces and cherry tomatoes in half or quarters. Add to large mixing bowl.
  3. Open can of chickpeas, drain, rinse and add to bowl.
  4. Chop/mince basil and add to bowl.
  5. Let pasta cool off for 30-45 minutes.
  6. Add cooled-off pasta, Sicilian olive oil, lemon juice and salt to bowl. Stir and combine all ingredients.
  7. Throw (but don’t actually) in fridge for a minimum of 2 hours.


  • Serving Size: 4 servings

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