Creamy pasta salad with chickpeas, strawberries and pepperoncinis

Name: Creamy pasta salad with chickpeas, strawberries and pepperoncinis
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Québécoise
Ingredients: 1/3 cup (80 ml) mayonnaise; 2 tablespoon (30 ml) white wine vinegar; 1 tablespoon (15 ml) pepperoncini brine; 2 teaspoon (10 ml) maple syrup or honey or less; 1 small clove garlic, minced; 1 teaspoon (5 ml) oregano; 2 teaspoon (10 ml) nutritional yeast; 3/4 teaspoon (3.75 ml) salt; Pepper (lots of it!); 400 g short pasta of your choice; 1 can 540 ml chickpeas, rinsed and drained; 1/2 cup (80 g) diced strawberries; 1/3 cup (70 g) coarsely chopped sun-dried tomatoes; 1 cup (45 g) coarsely chopped basil leaves; 2 cups (50 g) arugula; 1/3 cup (50 g) pepperoncini, finely chopped; 1/4 cup (35 g) finely sliced red onion (or more to taste); Balsamic reduction

It’s officially the start of pasta salad season, and this one’s likely to be a classic all summer long. This creamy pasta salad with pepperoncini, strawberries and chickpeas is fresh, tasty and full of contrast.

With its slightly tangy notes, creamy texture and simple ingredients, it’s the perfect kind of recipe for a quick lunch, picnic or uncomplicated entertaining.

Servings: 4
Preparation time: 20 minutes

See the recipe

Good to know

Pepperoncinis are small, sweet peppers usually sold pickled in jars. They have a slightly tangy taste and a very mild touch of spiciness, making them perfect for adding punch to salads, sandwiches and pasta dishes.

Frequently asked questions

Pepperoncini are generally mild with a slight spiciness, making them accessible to most palates.

Nutritional yeast is an inactive yeast that is used in cooking because of its slightly cheesy, umami flavor. It comes in flake or powder form and is a staple in plant-based recipes. I love adding it to pasta sauces, salad dressings, and dips.

Yes, it’s easy to prepare in advance. Store it in the refrigerator and stir it before serving. To liven up the texture, you can add a little mayonnaise or a drizzle of brine.

Ingredients

Creamy vinaigrette

1/3 cup (80 ml) mayonnaise
2 tablespoon (30 ml) white wine vinegar
1 tablespoon (15 ml) pepperoncini brine
2 teaspoon (10 ml) maple syrup or honey or less
1 small clove garlic, minced
1 teaspoon (5 ml) oregano
2 teaspoon (10 ml) nutritional yeast
3/4 teaspoon (3.75 ml) salt
Pepper (lots of it!)

Pasta salad

400 g short pasta of your choice
1 can 540 ml chickpeas, rinsed and drained
1/2 cup (80 g) diced strawberries
1/3 cup (70 g) coarsely chopped sun-dried tomatoes
1 cup (45 g) coarsely chopped basil leaves
2 cups (50 g) arugula
1/3 cup (50 g) pepperoncini, finely chopped
1/4 cup (35 g) finely sliced red onion (or more to taste)

Toppings

Balsamic reduction

Chez Margaux

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Preparation

Creamy vinaigrette

In a small bowl, combine all dressing ingredients.

Pasta salad

In a pot of boiling salted water, cook pasta according to package instructions. Rinse with cold water and drain.
In a large bowl, toss all salad ingredients with the creamy vinaigrette. Serve with a little balsamic reduction!