Mediterranean Pasta Salad Chickpeas (Print)

Mediterranean pasta mixed with chickpeas, feta, crisp veggies, and tangy olive oil dressing for a fresh and healthy dish.

# Ingredients:

→ Pasta

01 - 9 oz short pasta (penne, fusilli, or farfalle)

→ Beans & Cheese

02 - 1 can (14 oz) chickpeas, drained and rinsed
03 - 4 oz feta cheese, crumbled

→ Vegetables

04 - 1 cup cherry tomatoes, halved
05 - 1 cucumber, diced
06 - ½ red onion, finely chopped
07 - ½ red bell pepper, diced
08 - ¼ cup Kalamata olives, pitted and sliced
09 - 2 tbsp fresh parsley, chopped

→ Dressing

10 - 4 tbsp extra-virgin olive oil
11 - 2 tbsp fresh lemon juice
12 - 1 tsp dried oregano
13 - 1 small garlic clove, minced
14 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Boil salted water in a large pot and cook pasta according to package directions until al dente. Drain and rinse under cold water to cool.
02 - In a large bowl, combine cooled pasta, chickpeas, cherry tomatoes, cucumber, red onion, bell pepper, olives, and parsley.
03 - Whisk together olive oil, lemon juice, oregano, minced garlic, salt, and pepper in a small bowl or jar until emulsified.
04 - Pour the dressing over the salad mixture and toss gently to coat all ingredients evenly.
05 - Lightly fold in the crumbled feta cheese, taking care not to break it up too much.
06 - Taste and adjust seasoning as needed, then refrigerate for 15 minutes to enhance flavors before serving.

# Expert Tips:

01 -
  • It gets better as it sits, so you can actually make it ahead without regret.
  • One bowl, minimal cleanup, and no mayo means you won't dread eating it the next day.
  • The kind of flexible enough to feed vegetarians and meat-eaters at the same table without cooking twice.
02 -
  • Underdress the salad the first time—you can always add more dressing, but you can't take it back, and a heavy hand leaves you with watery salad by day two.
  • The vegetables release water as they sit, so if you're making this more than a few hours ahead, dress it lightly and add the extra dressing right before serving.
03 -
  • Make the dressing in a mason jar and shake it vigorously—the emulsion tastes better and it keeps for days in the fridge.
  • If you're worried about soggy salad, keep the dressing separate and dress it right before serving or just before eating.
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