This easy Martha Stewart Pasta Salad is a fresh and flavorful dish, perfect for a quick lunch or a light dinner. Made with tender pasta, juicy cherry tomatoes, creamy mozzarella, and protein-packed chickpeas, it’s tossed in a zesty lemon vinaigrette. Enjoy it cold, and feel free to swap in your favorite veggies for extra crunch!
Recipe Ingredients:
- 1 small clove garlic, minced
- 1 teaspoon kosher salt
- 1 tablespoon fresh lemon juice
- 2 tablespoons red-wine vinegar
- 1 teaspoon dried oregano
- ⅓ cup (80 ml) extra-virgin olive oil
- 1 pint (approximately 300 grams) cherry tomatoes, halved
- 1 pound (450 grams) gemelli or fusilli pasta
- 1 fennel bulb, cored and chopped (about 1 ½ cups or 150 grams)
- 3 tablespoons capers, chopped, plus 2 tablespoons brine
- 1 can (15 ounces or 425 grams) chickpeas, drained and rinsed
- 4 ounces (115 grams) salted mozzarella, cubed (about ¾ cup)
- 1 ounce (30 grams) Parmigiano-Reggiano, grated (about ¼ cup)
- ½ cup (15 grams) chopped flat-leaf parsley
- Freshly ground black pepper, to taste
How To Make Pasta Salad
- Prepare the vinaigrette: Using the side of a chef’s knife, mash the minced garlic with 1 teaspoon of salt into a paste. Transfer to a small bowl; whisk in lemon juice, red-wine vinegar, dried oregano, and extra-virgin olive oil. Season with freshly ground black pepper.
- Salt the tomatoes: In a fine-mesh sieve, toss the halved cherry tomatoes with 1 teaspoon of salt; let them stand for 15 minutes to drain excess moisture.
- Cook the pasta: In a large pot of generously salted boiling water, cook the gemelli or fusilli pasta according to package directions until fully cooked. Drain the pasta (do not rinse) and spread it on a rimmed baking sheet. Toss with half of the prepared vinaigrette and let cool completely, about 20 minutes.
- Combine salad ingredients: In a large bowl, toss together the chopped fennel, chopped capers along with 2 tablespoons of their brine, drained chickpeas, cubed mozzarella, and the salted cherry tomatoes. Add the cooled pasta and the remaining vinaigrette; toss to combine. Season with additional salt and freshly ground black pepper to taste.
- Chill and serve: Refrigerate the pasta salad for up to a day ahead if needed. Before serving, let it stand at room temperature for at least 30 minutes to enhance flavors. Toss with grated Parmigiano-Reggiano and chopped flat-leaf parsley just before serving.
Recipe Tips:
- Salt the tomatoes: Let the cherry tomatoes sit with salt for 15 minutes to remove excess moisture. This keeps the salad from becoming watery and enhances the flavor.
- Use quality olive oil: A good extra-virgin olive oil makes a big difference in taste, so choose one with a rich, smooth flavor.
- Don’t overcook the pasta: Cook the pasta until just tender (not mushy), then let it cool with a little vinaigrette to prevent it from sticking together.
- Let it rest before serving: The flavors blend best if the salad sits at room temperature for 30 minutes before serving.
- Add fresh herbs last: Stir in fresh parsley just before serving to keep its color and flavor bright.
How To Store Leftovers?
- Refrigerate: Let the leftover pasta salad cool to room temperature before storing. Transfer it to an airtight container and keep it in the fridge for up to 3 days. Before serving, let it sit at room temperature for 30 minutes and give it a quick toss to refresh the flavors.
Nutrition Facts
Serving Size: 1 cup (approximately 182 grams)
- Calories: 316
- Total Fat: 14g
- Saturated Fat: 4.5g
- Cholesterol: 19mg
- Sodium: 270mg
- Potassium: 188.3mg
- Total Carbohydrate: 35g
- Dietary Fiber: 2.8g
- Sugars: 1.6g
- Protein: 12g
Check out More Recipes:
- Martha Stewart Cucumber Salad
- Martha Stewart Caesar Salad
- Martha Stewart Potato Salad
- Martha Stewart Vinaigrette Recipe
- Martha Stewart Egg Salad Tea Sandwiches
Martha Stewart Pasta Salad
Description
This easy Martha Stewart Pasta Salad is a fresh and flavorful dish, perfect for a quick lunch or a light dinner. Made with tender pasta, juicy cherry tomatoes, creamy mozzarella, and protein-packed chickpeas, it’s tossed in a zesty lemon vinaigrette. Enjoy it cold, and feel free to swap in your favorite veggies for extra crunch!
Ingredients
Instructions
- Prepare the vinaigrette: Using the side of a chef’s knife, mash the minced garlic with 1 teaspoon of salt into a paste. Transfer to a small bowl; whisk in lemon juice, red-wine vinegar, dried oregano, and extra-virgin olive oil. Season with freshly ground black pepper.
- Salt the tomatoes: In a fine-mesh sieve, toss the halved cherry tomatoes with 1 teaspoon of salt; let them stand for 15 minutes to drain excess moisture.
- Cook the pasta: In a large pot of generously salted boiling water, cook the gemelli or fusilli pasta according to package directions until fully cooked. Drain the pasta (do not rinse) and spread it on a rimmed baking sheet. Toss with half of the prepared vinaigrette and let cool completely, about 20 minutes.
- Combine salad ingredients: In a large bowl, toss together the chopped fennel, chopped capers along with 2 tablespoons of their brine, drained chickpeas, cubed mozzarella, and the salted cherry tomatoes. Add the cooled pasta and the remaining vinaigrette; toss to combine. Season with additional salt and freshly ground black pepper to taste.
- Chill and serve: Refrigerate the pasta salad for up to a day ahead if needed. Before serving, let it stand at room temperature for at least 30 minutes to enhance flavors. Toss with grated Parmigiano-Reggiano and chopped flat-leaf parsley just before serving.
Notes
- Salt the tomatoes: Let the cherry tomatoes sit with salt for 15 minutes to remove excess moisture. This keeps the salad from becoming watery and enhances the flavor.
Use quality olive oil: A good extra-virgin olive oil makes a big difference in taste, so choose one with a rich, smooth flavor.
Don’t overcook the pasta: Cook the pasta until just tender (not mushy), then let it cool with a little vinaigrette to prevent it from sticking together.
Let it rest before serving: The flavors blend best if the salad sits at room temperature for 30 minutes before serving.
Add fresh herbs last: Stir in fresh parsley just before serving to keep its color and flavor bright.
Martha Stewart Pasta Salad