This flavorful pasta salad with chickpeas and broccolini is anything but boring. This unique, colorful dish brings together raw and sautéed veggies and pasta in a deliciously spiced, creamy coconut milk sauce, and it is ready in less than 20 minutes.
Ingredients
- 3½ cups cooked pasta (I used protein pasta)
- 2 tablespoons extra virgin olive oil
- 8 ounces broccolini (1 package)
- 3 garlic cloves (chopped)
- 2 Carrots (peeled and chopped)
- 2 teaspoons smoked paprika
- 1½ teaspoons oregano
- 1 teaspoon red pepper flakes
- ¾ cup coconut milk
- 2 celery stalks (chopped)
- ½ red onion chopped (about ½ cup)
- ½ cup peas
- 3 red baby bell peppers chopped, or 1 red bell pepper, chopped
- 1 can (15.5 oz) Chickpeas, drained and rinsed
- Salt and black pepper to taste
- OPTIONAL: Parsley or cilantro to garnish
Instructions
- Boil the pasta according to the package directions. Drain well and set aside. You should have approximately 3½ cups of cooked pasta.
- Heat the oil in a large skillet over medium heat. Add the chopped broccolini and garlic. Sauté for about 2 minutes, stirring occasionally.
- Peel and chop the carrots, then add them to the skillet. Lower the heat a bit. Cover and cook for approximately 4 minutes, or until the carrots begin to become tender.
- Drain and rinse the chickpeas.
- Uncover the skillet and add the smoked paprika, oregano, red pepper flakes, and chickpeas.
- Pour in the coconut milk and cook for another 1 to 2 minutes, stirring so the spices and coconut milk coat the vegetables. Remove the skillet from the heat.
- Rinse and chop the celery, red onion, and red bell peppers. Thaw out the peas by placing them in a bowl. Then, add all these to a large bowl. Add the sautéed veggies and cooked pasta to the fresh veggies.
- Gently toss everything together until the pasta and vegetables are evenly coated.
- Season with salt and black pepper to taste. If you have some parsley around, garnish this with some parsley.
- Serve warm, at room temperature, or chilled.
Notes
Don't overcook the broccolini. A quick sauté keeps it tender while preserving some texture.
Adjust the spice level. Red pepper flakes add heat, so reduce the amount for a milder pasta salad or add more if you like a spicy kick.
Taste before serving. Add a pinch or two of salt and black pepper and taste it. Then add more as needed. It's always easier to add more than to subtract these 2 ingredients.
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Nutrition
Calories: 400kcal | Carbohydrates: 52g | Protein: 12g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 75mg | Potassium: 593mg | Fiber: 8g | Sugar: 9g | Vitamin A: 9773IU | Vitamin C: 178mg | Calcium: 107mg | Iron: 5mg
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