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!

Ingredients:

• 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

Directions:

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!

Notes:

• 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.