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Easy Mediterranean Chickpea Pasta Salad Recipe

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A bright, hearty pasta salad with chickpeas, crunchy veggies, briny olives, and a zesty lemon-herb vinaigrette. Perfect for meal prep, potlucks, or a quick weeknight dinner.

Ingredients

Scale
  • 8 oz (225g) short pasta (rotini or fusilli)
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 1 cup (150g) cherry tomatoes, halved
  • 1 cup (150g) cucumber, diced
  • 1/2 cup (75g) Kalamata olives, halved
  • 1/2 cup (75g) crumbled feta cheese
  • 1/4 cup (40g) red onion, thinly sliced
  • 1/4 cup (10g) fresh parsley, chopped
  • 1/3 cup (80ml) extra virgin olive oil
  • 3 tablespoons (45ml) fresh lemon juice
  • 1 tablespoon (15ml) red wine vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon Dijon mustard

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add 8 oz (225g) of pasta and cook according to package directions until al dente. Drain in a colander and rinse briefly with cool water to stop the cooking. Shake off excess water and set aside to cool.
  2. Make the dressing: In a small jar or bowl, combine 1/3 cup (80ml) olive oil, 3 tablespoons (45ml) lemon juice, 1 tablespoon (15ml) red wine vinegar, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon Dijon mustard. If using a jar, screw the lid on tight and shake until emulsified. If using a bowl, whisk vigorously for about 30 seconds. Taste and adjust salt if needed.
  3. Prep the veggies: Halve 1 cup (150g) cherry tomatoes. Dice 1 cup (150g) cucumber into bite-sized pieces. Halve 1/2 cup (75g) Kalamata olives. Thinly slice 1/4 cup (40g) red onion. Chop 1/4 cup (10g) fresh parsley. If the onion seems too sharp, soak slices in cold water for 10 minutes, then drain and pat dry.
  4. Combine the salad ingredients: In a large mixing bowl, add the cooled pasta, drained chickpeas, cherry tomatoes, cucumber, olives, red onion, and parsley. Toss gently with a large spoon or spatula to distribute evenly.
  5. Add the dressing and feta: Pour the dressing over the salad and toss again until everything is coated. Then sprinkle 1/2 cup (75g) crumbled feta cheese on top and give it one more gentle toss.
  6. Let it rest: Let the salad sit for at least 15-20 minutes at room temperature before serving to allow flavors to meld.
  7. Serve and enjoy: Give it a final stir, taste, and adjust salt or lemon if needed. Serve at room temperature or slightly chilled. Garnish with extra parsley or a few olives if desired.

Notes

For best results, let the salad rest for at least 15-20 minutes before serving. If making ahead, store dressing separately and toss just before serving to keep veggies crunchy. The salad tastes even better the next day. For extra texture, try roasting the chickpeas with olive oil and salt at 400°F (200°C) for 15-20 minutes until crispy, then let cool before adding.

Nutrition

Keywords: Mediterranean pasta salad, chickpea pasta salad, easy pasta salad, vegetarian pasta salad, meal prep salad, summer salad

Find it online: https://bitesienna.com/easy-mediterranean-chickpea-pasta-salad-recipe/