Description
I've also added marinated grilled chicken to this and it's amazing!
Ingredients
Units
Scale
For the pasta salad:
- 3 cups cooked short-cut pasta (I used Goodles' cavatappi, about 1 1/2 cups dry)
- 4 cups chopped romaine lettuce
- 1 pint cherry tomatoes, halved
- 1/2 cup shredded parmesan cheese
- Greek yogurt caesar dressing (or use store-bought Caesar!)
For the roasted chickpeas (I often skip the roasting, delish that way too!):
- 1 15 oz can chickpeas, drained and rinsed
- 1/2 tbsp extra virgin olive oil
- 1/2 tsp kosher salt and pinch of black pepper
- 1/4 tsp garlic powder
Instructions
- Preheat oven to 425F or air fryer to 375F. If using oven, line a baking sheet with parchment paper.
- Bring a large pot of water to a boil. Add salt and cook pasta according to package directions then drain and set aside.
- If roasting chickpeas, place drained chickpeas on baking sheet. Add olive oil, salt, pepper, and garlic powder. Toss to coat then cook for for 20-25 minutes if using oven, tossing halfway, until crispy. Or air fry at 375F for 15 min, tossing halfway. Set aside to cool.
- Make Greek yogurt caesar.
- Place romaine, tomatoes, and parmesan in a large mixing bowl. Add chickpeas and dressing to taste (I had some leftover). Toss to combine, season to taste with salt and pepper, and devour! Store leftovers in fridge for up to 3 days.
Notes
*Nutrition info is calculated using 1/2 cup dressing. Recipe makes 3/4 cup.