Description
A refreshing and vibrant Greek Pasta Salad featuring al dente short pasta, marinated chickpeas, crisp vegetables, tangy feta, and a zesty lemon-oregano dressing. Perfect for a light lunch or a side dish at any gathering.
Ingredients
Scale
Dressing and Chickpeas
- 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
- 1 can (15 oz) chickpeas, drained and rinsed (optional)
Pasta
- 8 ounces short pasta (casarecce, fusilli, penne, or orzo)
Vegetables and 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 or dill, chopped
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 bowl and let them marinate while you prepare the rest of the ingredients.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add 8 ounces of your choice of short pasta and cook until al dente, usually about 8 to 10 minutes. Once cooked, drain the pasta and rinse under cold water to stop the cooking process and cool it down for the salad.
- Add Veggies and Feta: Dice 1 small cucumber, halve 1½ cups of cherry tomatoes, dice ½ green bell pepper, halve ½ cup of kalamata olives (if large), and thinly slice ½ a small red onion. Add all these vegetables along with 3 tablespoons of chopped fresh parsley or dill to the bowl containing the marinated chickpeas. Crumble in 1 cup of feta cheese and gently mix everything together.
- Combine and Chill: Toss the cooled pasta into the bowl with the vegetables, chickpeas, and dressing. Mix well to ensure the pasta is fully coated with the flavorful dressing. Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld beautifully.
Notes
- Use any short pasta shape you prefer such as penne, fusilli, casarecce, or orzo.
- Chickpeas are optional but add protein and texture; you can omit them for a lighter salad.
- For a vegan version, omit the feta or substitute with a plant-based cheese alternative.
- Allowing the salad to chill improves the flavor as the ingredients marinate together.
- Adjust salt and pepper to taste depending on the saltiness of the feta and olives.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Greek
Keywords: Greek pasta salad, feta pasta salad, Mediterranean pasta salad, vegetarian pasta salad, chickpea salad, lemon oregano dressing
