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Lemon Pesto Pasta Salad

This fresh and flavorful pasta salad is the perfect summer dish and is full of chickpeas, pesto, cucumbers and parmesan cheese!


  • 8 oz. bowtie pasta (about 4 cups dry)

  • 1 15-oz. can chickpeas, drained and rinsed

  • 1 large cucumber, chopped (see note)

  • 1/4 cup pesto

  • Juice and zest from 1 lemon

  • 1/2 cup grated parmesan cheese

  • 1/2 tsp salt


  1. Cook the pasta according to the directions on the box and drain.

  2. Combine all of the ingredients together in a large bowl and toss until the pesto is evenly distributed.

  3. Chill in the fridge for a few hours (this is a great make-ahead meal!) and enjoy!


  • Cucumbers: The way I like to cut cucumbers for pasta salad is in half length-wise and then half length-wise again. Then thickly chop so that you have thick triangles.

Love this recipe? Let me know by leaving a comment or messaging me on Instagram! I'd love to hear what you think.

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