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Heirloom Tomato & Chickpea Fusilli Salad

When summer tomatoes are at their peak and your kitchen is begging for a no-fuss, fresh meal, this Heirloom Tomato & Chickpea Fusilli Salad answers the call. It's colorful, crunchy, full of plant-powered protein, and—best of all—quick to make.
With creamy chickpea fusilli as the base, juicy heirloom tomatoes, crisp cucumbers, tender spinach, and briny olives tossed in a tangy mustard-balsamic dressing, this pasta salad is an ideal make-ahead meal for picnics, lunchboxes, or breezy weeknight dinners.
4 from 4 votes
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Course Salad, Side Dish
Cuisine American, Garden, Italian
Servings 4

Ingredients
  

🥗 Salad Base:

  • 8 oz about 2 ½ cups chickpea fusilli, uncooked
  • 2 3 medium heirloom tomatoes sliced (about 2 cups)
  • 2 cups baby spinach loosely packed
  • ¼ cup fresh dill finely chopped
  • 1 small shallot thinly sliced
  • ½ English cucumber thinly sliced (about 1 cup)
  • ⅓ cup pitted olives sliced (Kalamata or green)

🍶 Dressing:

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon soy sauce or tamari for gluten-free

🌱 Optional Add-Ins:

  • 2 –3 slices vegan bacon such as Thrilling Foods brand, pan-crisped and crumbled
  • ¼ cup vegan cheese crumbles like Rebel Cheese cashew-based feta or chèvre

Instructions
 

Cook the Chickpea Fusilli

  • Bring a pot of salted water to a boil and cook the chickpea fusilli according to package instructions until just al dente. Drain and rinse briefly with cool water to stop cooking, then set aside.

Slice & Prep Your Veggies

  • While the pasta cooks, slice the heirloom tomatoes into wedges or chunks, depending on size. Thinly slice the cucumbers, shallots, and olives. Rinse and dry the spinach. Chop fresh dill.

Make the Dressing

  • In a small bowl or jar, whisk together balsamic vinegar, Dijon mustard, soy sauce, and olive oil until emulsified. Taste and adjust to your liking.

Toss It All Together

  • In a large mixing bowl, combine the cooked fusilli, tomatoes, cucumber, shallots, spinach, olives, and dill. Drizzle over the dressing and toss gently until everything is coated and vibrant.

Serve or Chill

  • Serve immediately slightly warm, or refrigerate for 30 minutes to let the flavors meld. It’s even better the next day!
Keyword heirloom tomatoes, pasta salad