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Lemony Tortellini-Chickpea Salad

This lemon tortellini pasta salad with chickpeas, fresh veggies, and a homemade vinaigrette is a perfect side dish for potlucks and cookouts.
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Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Ingredients Method

Ingredients
  

  • 12 ounces cheese tortellini (fresh, dried, or frozen)
  • 1/3 cup red wine vinegar
  • juice of 1/2 lemon
  • 1 garlic clove minced
  • 1/2 teaspoon dried oregano or 1 teaspoon fresh oregano, minced
  • kosher salt + freshly-ground pepper
  • 1/3 cup extra virgin olive oil
  • 2 cups cooked or canned chickpeas/garbanzo beans rinsed well and drained, if canned
  • 2 cups fresh baby spinach chopped
  • 1 10-ounce package grape tomatoes, halved (or quartered if large)
  • 2 carrots peeled + finely chopped

Method
 

  1. Bring a large pot of salted water to a boil + cook tortellini according to package directions, until al dente. Drain and set aside.
  2. In a small bowl, make the vinaigrette – combine the vinegar, lemon juice, garlic, oregano, and salt and pepper to taste. Whisk until combined. Add the olive oil and whisk again to emulsify.
  3. In a large bowl, combined the cooked tortellini, chickpeas, chopped spinach, tomatoes, and carrots. Pour the vinagrette over the salad and toss gently to combine well. Taste and add more salt/pepper if needed.
  4. Serve either chilled, or at room temperature.