Description
A vibrant, healthy salad blending tender pasta, chickpeas, crisp veggies, and tangy herbs. Perfect for a light meal or potluck. Packed with proteins, flavors, and textures from the Mediterranean.
Ingredients
8 oz rotini or penne pasta
1 can (15 oz) chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup Kalamata olives, pitted
1/2 cup red onion, finely chopped
1/2 cup feta cheese, crumbled
1/4 cup fresh parsley, chopped
1 tbsp fresh mint, chopped
2 tbsp olive oil
1 tbsp lemon juice
1 tbsp apple cider vinegar
1 tsp dried oregano
1 clove garlic, minced
Salt and pepper to taste
Instructions
Cook pasta according to package instructions; drain and rinse with cold water
In a large bowl, combine cooked pasta, chickpeas, cherry tomatoes, cucumber, Kalamata olives, red onion, parsley, and mint
In a small bowl, whisk together olive oil, lemon juice, apple cider vinegar, oregano, garlic, salt, and pepper
Pour dressing over salad and mix until evenly coated
Add feta cheese and gently toss
Refrigerate for 30 minutes before serving to allow flavors to meld
Notes
Chill for up to 2 days
Add diced bell peppers or roasted red peppers for extra color
Serve with crusty bread if desired
Substitute quinoa for pasta to make grain-free
- Prep Time: 20
- Cook Time: 10
- Category: Dinner
- Method: Chilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 15mg