Pesto Pasta Salad with Mozzarella, Roasted Vegetables, and Crispy Roasted Chickpeas
 
 
An easy vegetarian pesto pasta salad that is perfect for summer! It is filled with fun mix-ins - little mozzarella bites, roasted vegetables, and smoky crispy roasted chickpeas.
Yield: 4-6 servings
Ingredients
  • 2 (15-oz) cans of chickpeas, drained, rinsed, and patted dry
  • 2 tbsp olive oil, divided
  • 1.5 tsp smoked paprika
  • salt and black pepper, to taste
  • 2 zucchini, quartered lengthwise and thinly sliced
  • 1 red bell pepper, seeded and chopped
  • 1 lb pasta
  • 9 oz basil pesto
  • 9 oz bocconcini, cut into bite-sized pieces
Instructions
  1. Heat oven to 375F.
  2. In a large bowl, mix the chickpeas with 1 tbsp of the olive oil, the smoked paprika, and salt and black pepper to taste. Spread on a parchment-lined baking sheet.
  3. In a separate bowl, toss the zucchini and bell pepper with the remaining olive oil and season with salt and black pepper. Spread on a second parchment-lined baking sheet in a single layer.
  4. Place both baking sheets in the oven and roast for 30 minutes, rotating the pans halfway through.
  5. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain and rinse with lukewarm water to bring to room temperature. Drain again.
  6. Pour the pasta into a large serving bowl. Toss with the roasted chickpeas and vegetables, pesto, and bocconcini. Season to taste with salt and black pepper. Serve warm or at room temperature.
Notes
An Eats Well With Others Original
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2021/05/pesto-pasta-salad-with-mozzarella-roasted-vegetables-and-crispy-roasted-chickpeas.html