Mediterranean Pasta Salad Chickpeas (Printable)

Vibrant pasta with chickpeas, feta, crisp vegetables, and a zesty olive oil dressing for a fresh meal.

# What You'll Need:

→ 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 pasta in a large pot of salted water according to package directions until al dente. Drain and rinse with cold water to cool.
02 - In a large bowl, mix cooled pasta with chickpeas, cherry tomatoes, cucumber, red onion, bell pepper, olives, and parsley.
03 - Whisk olive oil, lemon juice, oregano, minced garlic, salt, and pepper in a small bowl or jar until emulsified.
04 - Pour dressing over salad mixture and toss gently to evenly coat all ingredients.
05 - Fold in crumbled feta carefully to avoid breaking up the cheese.
06 - Taste and adjust seasoning if necessary. Refrigerate for 15 minutes before serving to enhance flavors.

# Expert Tips:

01 -
  • It holds up beautifully in the fridge for days, getting even better as the flavors meld together.
  • Theres no mayonnaise to worry about in the heat, just clean, bright ingredients that feel nourishing without being heavy.
  • You can toss it together in under half an hour, and it works as a main dish or a side depending on your mood.
02 -
  • Rinsing the pasta under cold water is not optional, it removes the starch that would otherwise make the salad gluey and sad.
  • Add the feta last and toss gently, if you stir too hard it crumbles into dust and loses its creamy contrast.
  • Taste before you add more salt, the olives and feta are already salty and its easy to overdo it.
03 -
  • Use a good quality olive oil and fresh lemon juice, theyre the backbone of the dressing and cheap versions will make the whole thing taste flat.
  • Let the salad come to room temperature for ten minutes before serving if its been chilled, the flavors open up and taste more vibrant.
  • If youre making this for a picnic, keep the dressing separate until the last minute so the pasta doesnt soak it all up and turn soggy.
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