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Sophie Bennett

Greek Pasta Salad with Feta and Chickpeas

A fresh Mediterranean pasta salad with feta, chickpeas, cucumber, tomatoes, and lemon dressing perfect for meal prep or summer gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 8 oz short pasta rotini or bowtie recommended
  • 1 1/2 cups cherry tomatoes halved
  • 1 small cucumber diced
  • 1/2 green bell pepper chopped
  • 1/2 small red onion thinly sliced
  • 1 can chickpeas drained and rinsed
  • 1/2 cup Kalamata olives
  • 1 cup feta cheese crumbled
  • 3 tbsp fresh parsley chopped
  • 1 tsp lemon zest
  • 1 tsp dried oregano
Dressing:
  • 1/4 cup extra virgin olive oil
  • 3 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 3/4 tsp salt

Method
 

  1. Cook pasta according to package instructions until al dente. Drain and rinse under cold water to cool completely.
  2. In a large bowl, combine pasta, cherry tomatoes, cucumber, green bell pepper, red onion, chickpeas, olives, parsley, lemon zest, and oregano.
  3. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, and salt.
  4. Pour dressing over pasta salad and toss until evenly coated.
  5. Fold in feta cheese gently so it doesn’t completely break apart.
  6. Chill for at least 30 minutes before serving for best flavor.

Notes

Best served cold after chilling. Don’t overdress the pasta or it absorbs too much overnight. Store in the fridge up to 4 days. Add an extra squeeze of lemon before serving if making ahead.