Italian Pasta Salad

Servings: 4

Prep time: 15 min

Cook time: 15 min


  • 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.

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