Angel hair and raw zucchini noodles are tossed in creamy Caesar dressing, and topped with sweet cherry tomatoes and crispy roasted chickpeas. Eat this pasta salad warm or cold, either way it hits the spot.
It’s the 22nd, which means it’s Recipe Redux day! This month’s theme:
Fresh from the Garden
The season of bountiful produce has arrived. Whether your produce comes from the Farmers Market, a CSA share, or a plot of dirt out back, show how you are using fresh July fruits or veggies. And if you have gardening successes – or failures – please share!
I was pretty excited about this month’s theme because summer produce is so delicious. Apricots, bell peppers, berries, cucumbers, green beans, peaches, tomatoes and zucchini are all at their best. I am not a member of a CSA, and the nearest city farmer’s market is a little too far away for a quick grocery trip.
Most weekends when I do my grocery shopping, I go to two stores: Sprouts Farmers Market for produce and Tom Thumb for the rest. Here in Dallas, Sprouts Farmer’s Market has locations in Texas, Oklahoma, Kansas, Colorado, Artizone and California. They carry a variety of fresh and local produce (at super low prices), and natural & organic grocery items.
Last week Sprouts had a big sale on fresh zucchini and I saw cherry tomatoes on sale for $2 a pint. I picked up some of each and got to work creating a recipe for today’s challenge!
When it’s 100 degrees out, a cold pasta salad really hits the spot. On Monday I posted a recipe for Garden Party Pasta Salad, and today I’m sharing this recipe for Caesar Pasta! I made a batch of this for my lunches this week and it’s holding up really well. The zucchini noodles help cut down the carb count per serving while adding fiber and a nice crunch. Sweet cherry tomatoes and crispy roasted chickpeas add flavor and texture to this creamy pasta.
You can eat this salad warm (it tasted amazing) or you can let it cool in the fridge and eat it cold. I packed it cold in my lunch and it tasted great as a cold salad as well.
Just a note, I used store-bought Caesar dressing. I was trying to use up the rest of a bottle in my fridge, so I used Ken’s Creamy Caesar dressing which is a tad high in sodium and has a few preservatives. If you want to use store-bought, try to find a lower sodium, high corn fructose-free option with a short ingredients list. Next time I’m at the store I’ll pick up a better option or try a recipe for homemade Caesar, like this one by Ree Drummond (The Pioneer Woman).
Here’s the recipe!
- 1 can chickpeas
- 1 Tbsp olive oil
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp oregano
- 1/4 tsp basil
- salt & pepper, to taste
- 3/4 box angel hair
- 3 zucchini, julienned or spiralized
- 1 pint cherry tomatoes, halved
- 1/2 cup your favorite creamy Caesar dressing (I like Ken's)
- seasoned croutons, crushed.
- shredded parmesan
- Toss the chickpeas with the olive oil and spices, spread out on a baking sheet and roast at 400 degrees F for 20 minutes (I use my toaster oven).
- Boil the angel hair according to package instructions. Drain and return to pot, take off the heat. Add the zucchini, cherry tomatoes, and Caesar dressing. Stir well.
- Serve the pasta with the crushed croutons, parmesan, and top with roasted chickpeas.
- Can be eaten warm or refrigerated!