Greek Pasta Salad Recipe
This Greek Pasta Salad is a vibrant, refreshing dish combining al dente short pasta with marinated chickpeas, fresh vegetables, tangy feta cheese, and a zesty lemon-oregano dressing. Perfect as a light lunch or a side dish, it offers Mediterranean flavors in a simple, easy-to-make recipe.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Boiling
- Cuisine: Greek, Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Dressing and Marinade
- 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
- 8 ounces short pasta (casarecce, fusilli, penne, or orzo)
Salad Ingredients
- 1 can (15 oz) chickpeas (drained and rinsed) or 1½ cups cooked chickpeas (optional)
- 1 small cucumber, diced
- 1½ cup 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 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, and 2 twists of black pepper. Add the drained and rinsed chickpeas to the dressing and let them marinate while you prepare the rest of the salad.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add 8 ounces of your choice of short pasta such as casarecce, fusilli, penne, or orzo. Cook until al dente according to package instructions. Drain the pasta and rinse under cold water to stop the cooking process and cool it down.
- Add Veggies and Feta: Chop 1 small cucumber, halve 1½ cups of cherry tomatoes, dice ½ green bell pepper, halve ½ cup kalamata olives (if large), and thinly slice ½ small red onion. Add all these vegetables along with 3 tablespoons of chopped fresh parsley to the bowl with marinated chickpeas. Crumble 1 cup of feta cheese on top.
- Combine and Chill: Toss the cooled pasta into the salad bowl with the dressing, chickpeas, vegetables, and feta cheese. Mix everything thoroughly to ensure the flavors are well combined. Chill the salad in the refrigerator for at least 30 minutes before serving to enhance the flavors.
Notes
- For a vegan option, omit the feta cheese or substitute with a plant-based alternative.
- To make the salad ahead, keep pasta and dressing separate until ready to serve for best texture.
- Add fresh dill instead of parsley for a slightly different herbal note.
- Use gluten-free pasta to make this salad gluten-free.
- The salad tastes best after chilling for at least 30 minutes but can be served immediately if needed.
Keywords: Greek pasta salad, Mediterranean pasta salad, feta pasta salad, chickpea pasta salad, easy pasta salad recipe, healthy summer salad
Find it online: https://yumwithmia.com/greek-pasta-salad-recipe/
