Description
A refreshing and vibrant Greek Pasta Salad combining al dente short pasta, marinated chickpeas, crisp vegetables, tangy feta cheese, and a zesty lemon-oregano dressing. Perfect for a light lunch or a flavorful side dish.
Ingredients
Scale
Dressing & Base
- ¼ cup extra virgin olive oil
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon dried oregano
- ¾ teaspoon salt
- 2 twists black pepper
Pasta & Beans
- 8 ounces short pasta (casarecce, fusilli, penne, or orzo)
- 1 can (15 oz) chickpeas, drained and rinsed (or 1½ cups cooked chickpeas) – optional
Vegetables & Cheese
- 1 small cucumber, diced
- 1½ cups cherry tomatoes, halved
- ½ green bell pepper, diced
- ½ cup kalamata olives, halved if large
- ½ small red onion, thinly sliced
- 1 cup feta cheese, crumbled
- 3 tablespoons fresh parsley, chopped (or dill)
Instructions
- Make the Dressing: In a large bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, Dijon mustard, honey, dried oregano, salt, and black pepper. Add the drained and rinsed chickpeas to the dressing and allow them to marinate as you prep the rest of the salad ingredients.
- Cook the Pasta: Bring a pot of salted water to a boil and cook the short pasta until al dente according to package instructions. Drain the pasta and rinse under cold water to stop the cooking process and cool the pasta for the salad.
- Add Veggies and Feta: Chop the cucumber, halve the cherry tomatoes, dice the green bell pepper, halve the kalamata olives if they are large, and thinly slice the red onion. Add all the prepared vegetables and the chopped fresh parsley into the bowl with the marinated chickpeas and dressing. Then crumble in the feta cheese.
- Combine and Chill: Add the cooled pasta to the bowl and toss everything together until well combined. Chill if desired before serving to let flavors meld or serve immediately as a fresh and light salad.
Notes
- Use any short pasta shape you prefer such as penne, fusilli, or orzo.
- Rinsing the cooked pasta with cold water prevents it from sticking and helps cool it for the salad.
- Marinating the chickpeas in the dressing enhances flavor and texture.
- Feel free to substitute fresh dill for parsley for a different herbal note.
- This salad keeps well refrigerated for up to 2 days and can be enjoyed cold or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Greek
Keywords: Greek pasta salad, vegetarian pasta salad, chickpea salad, feta salad, summer salad, Mediterranean salad, easy pasta salad
