Meal Prep Pasta Chopped Salad with Chickpeas and Sun-Dried Tomato Vinaigrette

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If you’re looking for a fresh, filling, and totally doable lunch idea, this pasta chopped salad with chickpeas and sun-dried tomato vinaigrette checks all the boxes. It’s got that perfect mix of crisp veggies, tender pasta, and a bold, tangy dressing that coats every bite. The best part? It’s simple enough for beginner cooks, but tastes like something you’d grab from your favorite deli.

This healthy pasta chopped salad with sun-dried tomato vinaigrette is one of those recipes you’ll keep coming back to. It’s great for meal prep, easy to customize, and holds up beautifully in the fridge. If you’ve ever struggled with boring pasta salads, this one brings big flavor without extra fuss.

The first time I made sun-dried tomato vinaigrette from scratch was when I had a jar of sun dried tomatoes sitting in my fridge and no plan for them. I tossed them into a blender with olive oil, garlic, and vinegar, and it turned into this rich, slightly tangy dressing that instantly made everything taste better. Since then, it’s been my go-to for pasta salads like this one.

What makes this salad healthy?

This salad balances carbs, protein, and fresh vegetables in one bowl. Chickpeas add plant-based protein and fiber, which helps keep you full longer. Fresh veggies like cucumbers, tomatoes, and lettuce bring crunch and nutrients. The vinaigrette uses simple ingredients like olive oil and sun-dried tomatoes, giving you bold flavor without heavy, creamy dressings.

RELATED: Need an easy-to-make nutritious meal? This Mandarin Chicken Pasta Salad is perfect – filled with asian flavors and protein-packed chicken to keep you full.

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Ingredients you’ll need for Pasta Salad with Chickpeas and Sun-Dried Tomato Vinaigrette

Ingredients For the Chopped Pasts salad:

• Short pasta (rotini, farfalle, or penne) – holds onto the dressing really well
• Romaine or iceberg lettuce – adds crunch and freshness
• Cherry or grape tomatoes – sweet, juicy bursts of flavor
• Cucumber – cool and crisp, balances the tangy dressing
• Red bell pepper – adds a mild sweetness and color
• Red onion – a little sharp bite to wake everything up
• Chickpeas – boosts protein and makes it more filling
• Mozzarella or provolone – creamy, mild cheese that ties it together
• Fresh parsley or basil – bright, herby finish

Ingredients For the sun-dried tomato vinaigrette:

• Oil-packed sun-dried tomatoes – rich, tangy base of the dressing
• Olive oil – smooths out the texture and adds richness
• Red wine vinegar – brings acidity and balance
• Garlic – adds depth and a little punch
• Dijon mustard – helps emulsify and adds subtle tang
• Honey or sugar – softens the acidity
• Salt and black pepper – rounds out all the flavors

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Step-by-step instructions for making this Pasta Chopped Salad with Sun-Dried Tomato Dressing

1. Cook the pasta in well-salted water until just tender. Drain, rinse briefly with cool water, and let it drain completely.

1. Add all vinaigrette ingredients to a blender or food processor. Blend until mostly smooth with small bits of sun-dried tomato remaining.

1. In a large bowl, combine the cooled pasta, lettuce, tomatoes, cucumber, bell pepper, red onion, chickpeas, cheese, and herbs.

1. Pour about two-thirds of the dressing over the salad and toss until everything is evenly coated.

1. Taste and add more dressing if needed. Adjust salt and pepper to your liking.
2. Chill for 15–30 minutes before serving to let the flavors come together.

Make this Pasta Salad with Chickpeas and Sun-Dried Tomato Vinaigrette, then check out my Caesar Pasta Salad, my Cheeseburger Pasta Salad and more of my Pasta SaladS for a Crowd.  

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Save this pasta chopped salad with sun-dried tomato vinaigrette for your next meal prep—it’s an easy, flavor-packed favorite you’ll keep coming back to!

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Pasta Chopped Salad with Chickpeas and Sun-Dried Tomato Vinaigrette Recipe

Janice

This pasta chopped salad combines crisp vegetables, tender pasta, and a bold sundried tomato vinaigrette that coats every bite evenly. It’s sturdy enough to hold up for make-ahead meals while staying fresh and balanced.

prep: 15 minutes mins

cook: 10 minutes mins

Total: 25 minutes mins

calories:

servings: 6 servings

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Ingredients 

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Ingredients for the Chopped Pasta Salad

• ▢ 12 oz short pasta (rotini, farfalle, or penne)
• ▢ 1 ½ cups chopped romaine or iceberg lettuce
• ▢ 1 cup cherry or grape tomatoes (quartered)
• ▢ 1 cup cucumber (seeded and finely diced)
• ▢ ½ cup red bell pepper (finely diced)
• ▢ ⅓ cup red onion (finely chopped)
• ▢ ½ cup chickpeas (rinsed and drained)
• ▢ ½ cup shredded mozzarella or small cubes of provolone
• ▢ ¼ cup chopped fresh parsley or basil

Ingredients for Sun-Dried Vinaigrette:

• ▢ ¼ cup oil-packed sundried tomatoes
• ▢ ⅓ cup olive oil
• ▢ 3 tablespoons red wine vinegar
• ▢ 1 small clove garlic
• ▢ 1 teaspoon Dijon mustard
• ▢ ½ teaspoon honey or sugar
• ▢ ¾ teaspoon salt
• ▢ ¼ teaspoon black pepper

COOK MODEPrevent your screen from going dark

Instructions

• Cook the pasta in well-salted water until just tender. Drain and rinse briefly with cool water, then let drain completely.
• While the pasta cools, add all vinaigrette ingredients to a blender or food processor. Blend until mostly smooth with small flecks of sundried tomato remaining. Add additional olive oil if needed to reach your desired consistency.
• In a large bowl, combine the cooled pasta, lettuce, tomatoes, cucumber, bell pepper, red onion, chickpeas, cheese, and herbs.
• Pour about two-thirds of the dressing over the salad and toss until evenly coated.
• Taste and add more dressing as needed. Adjust seasoning with additional salt or pepper if desired.
• Chill for 15–30 minutes before serving for best texture and flavor distribution.

Notes

• For meal prep, keep the lettuce separate and mix it in just before serving.
• Add grilled chicken, salami, or roasted vegetables to make it a complete main dish.

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