Ingredients
Method
- Bring 1L water to a boil; cook pasta 8-10 minutes. Drain and let cool.
- Chop cucumber into 1/2" pieces and add to bowl with chickpeas, bell pepper, red onion, and pepperoncini.
- Add cooled pasta and stir to combine.
- ge with 4 tbsp Greek yogurt and 6 tbsp pesto.
- Toss until evenly coated. Add 1/2 tsp salt if desired.
- Chill for 1 hour before serving.
Notes
Rinse chickpeas thoroughly to remove canned salt.
Use room-temperature pesto to avoid clumping.
Add 1 tsp vinegar if yogurt is too thick.
Uniform vegetable chopping ensures balanced texture.
Let pasta dry after cooking to prevent sogginess.
Use room-temperature pesto to avoid clumping.
Add 1 tsp vinegar if yogurt is too thick.
Uniform vegetable chopping ensures balanced texture.
Let pasta dry after cooking to prevent sogginess.