Quick and Classic Pasta Salad

Another weekend, another out-of-town wine festival for work. This time it was the Illinois State Fair, land of funnel cakes and corn dogs. Needless to say I needed to pack lots of snacks to resist temptation. (Also, thank god for the “Ethnic Village,” the only place at the fair with solid meat-free options. Samosas forever). So I made a big batch of this the night before I left and packed it up to bring with me and keep me going over long work days. And, you know, carbs are so necessary when you can drink wine at work 😉 Really easy, nothing special about this one, just a good basic pasta salad. For those end-of-summer BBQs!!

Note: My recipe omits salt, because I don’t usually cook with it and neither did my mom, and so I have a low tolerance for saltiness (maybe should have mentioned this like 10 posts ago). But Girl, Stir-Fried Official Recipe Tester, aka live-in boyfriend, thought this could use salt. So if you’re one of the normal people and want to add a bit of salt, go for it! I won’t be TOO mad 🙂 As usual, you should add or change anything you feel like. Experiment a bit, this is a good dish to do that with! There’s no right way to do any of this, right?




1 box pasta (I used whole wheat)

1 red onion

1 red bell pepper 

1 small broccoli crown or 1/2 a large one

1 15oz can chickpeas

2-4 tablespoons olive oil

2-4 tablespoons balsamic vinegar

Dried oregano and/or basil

Black pepper


Boil a big pot of water on the stove and cook the pasta. While that’s happening, chop the red onion, broccoli and red pepper. Rinse the can of chickpeas. After the pasta is cooked, drain and rinse under cold water. Return to pot and add the veggies and chickpeas in there too. Drizzle in olive oil and balsamic vinegar, and grind in some black pepper. Start with smaller amounts and mix it all in, and then add more after to taste. I also added a bit of dried oregano and basil (fresh basil or parsley would be perfect too if you have some around, I didn’t). Refrigerate and eat!


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