Greek Chickpea Pasta Salad
A fresh, protein-packed Greek pasta salad with chickpea pasta, crisp vegetables, feta, and a tangy lemon-oregano vinaigrette. Perfect for quick lunches, light dinners, or meal prep. Gluten-free, high in fiber, and ready in under 30 minutes.
Equipment
- 1 Large Pot – for boiling pasta
- 1 strainer or colander
- 1 large mixing bowl
- 1 small bowl or cup (for dressing)
- 1 whisk or fork
Ingredients
Pasta Salad:
- 8 oz chickpea pasta fusilli, rotini, penne, or bowtie
- ⅓ cup red onion finely diced
- 1 cup cherry tomatoes halved
- 2 –3 cups fresh arugula
- 1 medium red bell pepper chopped
- 1 medium yellow or orange bell pepper chopped
- 1 medium green bell pepper chopped
- 1 ½ cups English cucumber sliced into quarter-moons
- ½ cup kalamata olives pitted and sliced
- 4 oz feta cheese cubed or crumbled
Greek Dressing:
- 2 tbsp extra-virgin olive oil
- Juice of 1 large lemon ~3–4 tbsp
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 2 cloves garlic minced
- 1 tsp dried oregano
- ½ tsp salt or to taste
- ¼ tsp black pepper or to taste
Instructions
- Prepare the Pasta: Bring a large pot of water to a rolling boil and season generously with salt. Add the chickpea pasta and cook according to the package instructions, aiming for al dente (slightly firm to the bite). Al dente pasta ensures the salad doesn’t become mushy when mixed with vegetables and dressing. Once cooked, drain the pasta in a colander and immediately rinse under cold running water. This stops the cooking process and cools the pasta, preventing it from wilting your fresh vegetables later. Set the cooled pasta aside in a large mixing bowl.
- Dice the Vegetables: While the pasta is cooking, prepare your vegetables. Finely dice the red onion and chop the red, yellow, and green bell peppers into small, bite-sized pieces. Halve the cherry tomatoes for a burst of freshness and flavor. Slice the English cucumber into quarter-moons for a crisp, hydrating element.Place all the prepped vegetables in a separate bowl until ready to combine with the pasta.
- Slice the Olives and Cube the Feta: Pit and slice the kalamata olives into small rings or halves, depending on preference. Cut the feta cheese into ½-inch cubes or crumble it if desired. These ingredients will add saltiness and creaminess, balancing the freshness of the vegetables. Keep them aside until the salad is ready to be assembled.
- Make the Greek Dressing: In a small bowl or cup, combine the extra-virgin olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper. Whisk the mixture vigorously until it becomes smooth and emulsified, creating a tangy, aromatic vinaigrette. Taste and adjust seasoning if necessary — a little extra lemon juice adds brightness, while more olive oil rounds out the flavors.
- Assemble the Salad Base: Take the cooled pasta and place it in a large mixing bowl. Add the diced red onion, halved cherry tomatoes, chopped bell peppers, sliced cucumber, and fresh arugula. Gently toss the ingredients together using a spatula or salad tongs, making sure the vegetables are evenly distributed throughout the pasta.
- Incorporate the Olives and Feta: Add the sliced kalamata olives and cubed or crumbled feta cheese to the bowl. Carefully fold them into the pasta and vegetables to maintain their shape and texture. These ingredients add bursts of salty, savory flavor that complement the fresh, crisp vegetables.
- Dress the Salad: Pour the prepared Greek dressing over the pasta and vegetable mixture. Using a large spoon or salad tongs, gently toss the salad to coat all the ingredients evenly. Be careful not to break the vegetables or feta while tossing. Taste the salad and adjust the seasoning if needed — adding extra lemon juice, salt, pepper, or olive oil will help balance the flavors perfectly.
- Marinate for Maximum Flavor: For best results, cover the salad and place it in the refrigerator for at least 30 minutes to allow the flavors to meld. This step enhances the taste, giving the pasta time to absorb the dressing while the vegetables retain their crunch. If you’re short on time, the salad can be served immediately, though marinating improves the overall flavor profile.
- Serve and Enjoy: Transfer the Greek Chickpea Pasta Salad to a serving bowl or individual plates. This salad is perfect on its own as a light, high-protein meal or served alongside grilled chicken, burgers, or other main dishes. Serve chilled for maximum freshness and enjoy the combination of crisp vegetables, hearty chickpea pasta, tangy dressing, and creamy feta.
- Storage Tips: Store any leftovers in an airtight container in the refrigerator for up to five days. Do not heat; this salad is best enjoyed cold. Before serving leftover salad, give it a gentle toss to redistribute the dressing and refresh the flavors.
Notes
- Cook pasta al dente for the best texture; overcooked pasta will become mushy when mixed with vegetables and dressing.
- Cool pasta completely before tossing with ingredients to prevent wilting arugula and cucumber.
- Allow the salad to marinate in the refrigerator for at least 30 minutes to enhance flavor.
- Use high-protein chickpea pasta for extra fiber and protein in each serving.
- Adjust seasoning to taste; a squeeze of fresh lemon or extra olive oil can brighten or mellow the flavors.
- Serve cold; reheating is not recommended as it affects texture and flavor.
