Chickpea Pesto Pasta Salad

It really doesn’t get much easier than this weeknight pasta salad. I prefer to use store-bought pesto in the fall and winter, and then make my own fresh pesto in the summer when my basil plants are taking over!

Chickpea Pesto Pasta Salad

Chickpea Pesto Pasta Salad

Yield: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

This pasta salad is so easy, it is suitable for a weeknight dinner. Use store-bought pesto in the colder months, and fresh pesto when basil is in season.


  • 1 pound small pasta, cooked according to package directions and cooled
  • 1 cup prepared pesto
  • 2 cups halved cherry tomatoes
  • 2 cups cooked chickpeas (about 1 15-ounce can, drained and rinsed)


In a large bowl, combine all ingredients, and stir well until everything is coated in pesto. Serve immediately.

Nutrition Information:
Yield: 4 Serving Size: 1 serving
Amount Per Serving: Calories: 650Total Fat: 35gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 15mgSodium: 327mgCarbohydrates: 65gFiber: 10gSugar: 7gProtein: 21g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

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