Description
A refreshing and vibrant Greek Pasta Salad combining al dente pasta with tangy feta, crisp vegetables, and a zesty lemon-oregano dressing, perfect for a quick and healthy meal or side dish.
Ingredients
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)
Pasta
- 8 ounces short pasta (casarecce, fusilli, penne, or orzo)
Vegetables and Cheese
- 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 the extra virgin olive oil, lemon juice, lemon zest, Dijon mustard, honey, dried oregano, salt, and black pepper until fully combined. Add the drained and rinsed chickpeas into the bowl and allow them to marinate in the dressing while you prepare the other ingredients.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the short pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Drain the pasta and immediately rinse under cold water to stop the cooking process and cool the pasta for the salad.
- Add Veggies and Feta: Dice 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 these vegetables along with the chopped fresh parsley and crumbled feta cheese to the bowl containing the chickpeas and dressing.
- Combine and Chill: Add the cooled pasta to the bowl with the other ingredients. Toss everything gently but thoroughly to combine, ensuring the dressing coats the pasta and vegetables evenly. Chill the salad briefly if desired, or serve immediately at room temperature.
Notes
- Use short pasta shapes like casarecce, fusilli, penne, or orzo for the best texture.
- Rinsing the cooked pasta under cold water prevents it from becoming mushy and helps it absorb the dressing better.
- Chickpeas are optional but add extra protein and texture to the salad.
- For a dairy-free version, omit the feta or substitute with a plant-based cheese.
- This salad can be made a few hours ahead and kept refrigerated to enhance flavors.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Greek
