Mediterranean Veggie and Chickpea Pasta Salad

Directions

• Vegetable Roasting – Preheat oven to 400°F (204°C). Toss zucchini and tomatoes with 2 tablespoons olive oil, sprinkle with salt and pepper. Arrange on a baking tray and roast for about 25 minutes until golden and tender.
• Pasta Preparation – While the vegetables are roasting, cook fusilli pasta in boiling salted water according to package instructions until al dente. Drain and set aside to cool.
• Dressing Mixing – Combine remaining olive oil with lemon juice, minced garlic, salt, and pepper in a small jar. Seal and shake vigorously to emulsify.
• Salad Assembly – In a large mixing bowl, combine the cooled pasta, roasted vegetables, chickpeas, spinach, and red onion. Drizzle the dressing over the salad and toss well to ensure everything is evenly coated. Adjust seasoning with salt and pepper if necessary.
• Chilling and Serving – Let the salad rest for about 5 minutes to allow flavors to meld. Serve chilled or at room temperature. Optional: Garnish with fresh herbs or crumbled feta cheese for added flavor.