top down view of freshly made vegetable pasta in a pot.

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4.8 from 4 reviews

This veggie filled healthy pasta salad with zesty garlic-lemon dressing is the best! Chickpeas are added for extra protein, and because they are just so good! This salad will feed a crowd and can be made in advance.


  • 16 oz. bowtie pasta (or your favorite small pasta)
  • 1 cucumber, diced
  • 1 red bell pepper, cored and diced
  • 1 orange bell pepper, cored and diced
  • 1 yellow bell pepper, cored and diced
  • 4 oz. cherry tomatoes, sliced in half
  • 1 can (15 oz.) chickpeas (garbanzo beans), drained and rinsed

Zesty Garlic Lemon Dressing

  • 4 large garlic cloves, minced
  • juice of 2 lemons (about 1/41/3 cup)
  • 2 tablespoons dijon mustard
  • 12 tablespoons olive oil
  • mineral salt & fresh cracked pepper, to taste


Pasta: Cook the pasta according to package directions.

Dressing: In a small bowl, whisk together garlic, lemon juice, dijon, oil, salt, and pepper. Set aside.

Assemble salad: Once veggies are prepped, using either a large mixing or serving bowl, or pot the pasta was cooked in, combine the pasta, veggies and dressing, toss well to coat.

Chill: Place in the refrigerator to chill for a few hours or enjoy as is.

Serve: Spoon into individual bowls and top with a squeeze of lemon and/or a light dusting of Almond Parmesan. Enjoy the simples!

Serves 6 – 8

Store: Leftovers can be stored in an airtight container in the fridge for up to 5 – 6 days. This is a great salad for a pot-luck or family/work gathering. Can be made 1 – 2 days in advance.


Add extra zest and flavor using lemon-pepper or garlic-sea salt!

Sub the chickpeas with edamame.

Make this oil-free by subbing the oil with water, lemon, or apple cider vinegar.

Make this gluten-free by using gluten-free pastas of choice.