Pasta salads have quickly become my go to side dish this summer. They’re usually pretty no-fuss, you can make them hours before you need them, and they’re always a crowd-pleaser.
This one isn’t your typical pasta salad since it’s more salad than pasta but hey, I’m still counting it. I made this for the 4th of July (because of the cute little star pasta!) and it was a hit with everyone. My kids won’t typically eat olives, tomatoes, cucumbers, or chickpeas but they were all over this. And I may have hidden the tiny bit we had leftover so my husband couldn’t get to it before I did.
If you have someone who claims to hate salads in your life, try this recipe on them! There’s so much good stuff going on that they won’t even realize they’re eating a salad!
- Combine all dressing ingredients in a jar, place top on it. Shake vigorously until all the ingredients are combined. Refrigerate until ready to use.
- In a large mixing bowl toss everything together except the romaine, salt, and pepper.
- When ready to serve toss with the romaine then mix in dressing a little at a time until everything is evenly coated. Season to taste with salt and pepper.