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. We source ours from Grand Teton Ancient Grains. It has a deliciously chewy texture and rich whole-wheat flavor that’s impossible to replicate with regular pasta.
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Where to Find Einkorn Pasta
We pick up our whole-grain pasta from Grand Teton Ancient Grains – a 6th generation American farm that specializes in ancient grains grown through regenerative, organic methods.
The pasta is pressed through bronze dies, which gives it a slightly rough texture – and that means the pesto clings to every bite.
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.