Summer Pasta Salad (With a Fresh, Air-Fried Twist)

Apr 29

Looking for a light, flavorful meal that’s perfect for make-ahead lunches, easy dinners, or sunny day gatherings?

This Summer Pasta Salad is packed with vibrant veggies, plant-powered protein, and just the right hit of seasoning to keep every bite interesting.

We’re loading it up with air-fried asparagus, crispy chickpeas, crunchy cucumber, sweet peas, and lentil pasta — all tossed together with a simple olive oil dressing and seasoning that takes it over the top. It’s fresh, hearty, and tastes even better after marinating in the fridge.

Why You’ll Love It

Fresh, crisp, and flavor-packed for warm weather cravings
Naturally plant-based and gluten-free (thanks to the lentil pasta)
Simple pantry seasonings that punch up the flavor without heavy sauces
Meal prep friendly — stays delicious for 3–4 days

Ingredients (Serves 4–6)

1 bunch asparagus, trimmed and cut into 2-inch pieces
1 (15 oz) can chickpeas, drained and rinsed
3 mini cucumber, diced
1/2 purple onion
2 cup peas (fresh or frozen and thawed)
8 oz lentil pasta (your favorite shape — penne or rotini works great)
2–3 tablespoons olive oil > I love this brand! (Read more at the bottom this recipe)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon everything bagel seasoning
Sea salt and black pepper, to taste

How To Make It

Step 1: Air-Fry the Asparagus and Chickpeas

Toss asparagus and chickpeas lightly in olive oil, salt, and pepper.
Air fry at 375°F for about 8–10 minutes, shaking halfway through, until asparagus is tender and chickpeas are lightly crispy. Set aside to cool.

Step 2: Cook the Pasta

Bring a large pot of salted water to a boil.
Cook lentil pasta according to package directions (usually around 7–9 minutes).
Drain and rinse under cool water to stop the cooking and keep it fresh.

Step 3: Assemble the Salad

In a large bowl, combine the cooked pasta, air-fried asparagus, chickpeas, diced cucumber, purple onion and peas. Drizzle with olive oil, sprinkle with garlic powder, onion powder, everything bagel seasoning, salt, and pepper. Toss gently to coat everything evenly.

Step 4: Chill and Serve

Refrigerate for at least 30 minutes to let the flavors marry.
Serve cold or at room temperature — perfect for meal prep lunches or sunny afternoon picnics.

Why This Summer Salad Hits Different

Air-fried asparagus = tender, smoky green goodness
Chickpeas = crunchy protein and fiber boost
Cucumber and peas = refreshing, hydrating crunch
Lentil pasta = filling without the carb crash & gluten-free
Olive oil + pantry spices = simple, bright, addictive flavor

Ingredient Spotlight: Why I Love Brightland Olive Oil

When it comes to olive oil, quality matters.
A lot of grocery store brands are sadly blended, rancid, or stripped of the nutrients that make olive oil so nourishing in the first place.

Brightland is one of my go-to brands because:

It’s made with 100% California-grown olives — no fillers, no blends.
It’s harvested fresh, not sitting around in warehouses losing potency.
It’s packed with real polyphenols (the good stuff for heart, gut, and brain health).
And honestly... you taste the difference. It’s buttery, bright, and alive.

If you want to upgrade your pantry staples without the guesswork,
you can check out Brightland Olive Oil here > https://amzn.to/4iB368Y

Your recipes — and your body — deserve the good stuff.