This super simple Mediterranean-inspired einkorn pasta salad is packed with summer vegetables and chickpeas, then dressed in a pesto vinaigrette.

I was looking for a simple pasta salad. Something light enough to serve as a side, but substantial enough to serve as a main in a pinch. You know, in case you head to the potluck and it's packaged foods and questionable hot dogs for as far as you can see.

This einkorn pasta salad kinda hits the nail on the head. You've got whole grains (in cute little corkscrew shapes), chickpeas and vegetables all tossed into a simple pesto vinaigrette. And it keeps for a few days tucked away in the fridge.

Key Ingredients and Substitutions

Whole-grain einkorn pasta is the foundation of the recipe. It has a deliciously chewy texture and rich whole-wheat flavor that's impossible to replicate with regular pasta.

Chickpeas lend a good dose of fiber and their earthy flavor is a natural match for einkorn. If you don't care for chickpeas, they're easy enough to leave out, but I wouldn't swap in another type of pulse on this salad.

Provolone adds a little protein and a creamy touch. A part-skim mozzarella would work in a pinch.

Vegetables include cherry tomatoes, onions, sun-dried tomatoes, olives, and marinated artichoke hearts. This is where there's plenty of room for flexibility. Keep the onions and tomatoes for balance, but add and subtract as you see fit. Roasted or chopped fresh red peppers are lovely. Cubed zucchini or cucumbers can be nice if you've too much in the garden.

Greens and herbs include arugula and basil. They give the pasta salad a beautiful shot of color, and help round out the meal. While arugula is my favorite, I've made this successfully with Romaine lettuce and kale, too.

Pesto and white wine vinegar form the vinaigrette that pulls everything together. Most pestos will work, but I favor one with a heavy dose of basil and garlic. This garlic scape pesto is one of my favorites. And, of course, store-bought is fine, too.

Tip: Cooking Whole-grain Einkorn Pasta

Einkorn is notoriously fragile since its gluten structure is different (and weaker!) than the durum wheat used in most pastas. Additionally, whole-grain weakens the gluten structure even more owing to its high bran content.

That means your pasta is likely to break apart if you cook it in rapidly boiling water or if you stir the pasta as it cooks.

To keep the fusilli's corkscrew structure intact, we use an old-world pasta technique in this recipe. Bring a pot of salted water to a boil, add the einkorn pasta, and then immediately turn off the heat. In about 12 to 15 minutes, it will be ready. Drain and use as you normally would.

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8 servings

Einkorn Pasta Salad Recipe

Taking inspiration from classic Mediterranean flavors, this Einkorn Pasta Salad recipe features bright pops of cherry tomatoes, robust sun-dried tomatoes, provolone, chickpeas, arugula and fresh basil all enveloped in a simple pesto vinaigrette.

Prep Time20

Cook Time20

Total Time40

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Ingredients

For the pesto vinaigrette

¼ cup basil pesto
2 tablespoons white wine vinegar

For the pasta

1 tablespoon fine sea salt
2 cups whole-grain einkorn fusilli

To finish the salad

2 cups cherry tomatoes (halved)
1 cup cooked chickpeas
1 cup marinated artichoke hearts (quartered)
1 cup cubed provolone cheese
1 small red onion (sliced thin)
¼ cup sun-dried tomatoes (packed in oil)
¼ cup chopped Kalamata olives
2 cups arugula
¼ cup thinly sliced basil

Instructions

Making the vinaigrette.

Whisk the prepared pesto with white wine vinegar until it forms a uniform dressing. Set aside while the pasta cooks.

To make the pasta

Bring a pot of water to a boil, stir in the salt and then dump in the fusilli. Cover the pot and immediately turn off the heat.
Let the fusilli soak in the hot water until tender, about 14 minutes. Drain and rinse well with cold running water and allow to drain again.
Dump the pasta into a large mixing bowl, and then stir in the reserved pesto vinaigrette. Allow it to soak in for about 5 to 10 minutes, then assemble the remaining ingredients.

Finishing the salad

Dump the cherry tomatoes, chickpeas, artichoke hearts, provolone, red onion, and Kalamata olives. Toss until all the ingredients are well-dispersed, and then scatter the arugula and basil over the pasta salad, toss gently to mix.
Serve immediately, or store in a tightly sealed container in the fridge for up to 3 days.

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Einkorn Pasta Salad with Pesto Vinaigrette