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Easy Refreshing Greek Pasta Salad with Chickpeas

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A light, tangy, and protein-packed Greek pasta salad featuring chickpeas, fresh veggies, and a bright lemon-oregano vinaigrette. Perfect for picnics, potlucks, or quick weekday lunches.

Ingredients

Scale
  • 8 ounces rotini or fusilli pasta
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup red onion, finely chopped
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, roughly chopped
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 garlic clove, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of rotini pasta and cook according to package instructions (about 8-10 minutes) until al dente. Stir occasionally to prevent sticking. Drain and rinse under cold water to cool. Set aside to drain completely (around 5 minutes).
  2. While the pasta cooks, halve 1 cup cherry tomatoes, dice 1 medium cucumber, halve 1/2 cup Kalamata olives, and finely chop 1/2 cup red onion. Soak onion in cold water for 10 minutes if desired to mellow the bite, then drain well.
  3. In a small bowl, whisk together 1/4 cup extra virgin olive oil, 3 tablespoons fresh lemon juice, 1 tablespoon red wine vinegar, 1 minced garlic clove, 1 teaspoon dried oregano, and 1/2 teaspoon Dijon mustard. Season with salt and freshly ground black pepper to taste. Adjust lemon juice or vinegar if needed.
  4. In a large mixing bowl, combine the cooled pasta, drained chickpeas, cherry tomatoes, cucumber, olives, red onion, and crumbled feta cheese. Toss gently to mix evenly.
  5. Pour the dressing over the salad and toss again until everything is coated. Add roughly chopped fresh parsley and toss gently once more.
  6. Refrigerate the salad for at least 30 minutes before serving to let flavors meld. Serve chilled or at room temperature.

Notes

Do not overcook pasta to avoid mushy salad. Rinse chickpeas well to remove canned flavor and excess sodium. Whisk dressing vigorously to emulsify. Adjust acidity of dressing to taste. Chop veggies ahead of time to save prep time. If salad is dry after refrigeration, drizzle more olive oil and lemon juice before serving.

Nutrition

Keywords: Greek pasta salad, chickpeas, feta, Mediterranean salad, summer salad, easy pasta salad, healthy salad, vegetarian salad

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