Description
For the Salad:
12 oz pasta (penne, rotini, or your choice)
1 can (15 oz) chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1 cucumber, diced
½ cup Kalamata olives, pitted and sliced
½ cup crumbled feta cheese
¼ cup red onion, thinly sliced
1 tablespoon fresh parsley, chopped
For the Dressing:
¼ cup olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano
1 teaspoon Dijon mustard
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
Directions:
Cook pasta according to package instructions. Drain and rinse under cold water to cool.
In a large bowl, combine the cooked pasta, chickpeas, cherry tomatoes, cucumber, olives, feta, red onion, and parsley.
In a small bowl, whisk together olive oil, red wine vinegar, oregano, Dijon mustard, garlic powder, salt, and black pepper.
Pour the dressing over the salad and toss gently to combine.
Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Kcal: 350 kcal per serving
Servings: 4
Step-by-Step Guide
Follow these detailed instructions for a perfect pasta salad every time. First, bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package directions for al dente. Once cooked, drain the pasta in a colander and rinse it immediately under cold running water. This stops the cooking process and cools the pasta quickly, preventing it from becoming mushy. While the pasta cooks, prepare your vegetables: halve the cherry tomatoes, dice the cucumber, slice the olives and red onion, and chop the parsley. Drain and rinse the chickpeas thoroughly. Add all these ingredients, along with the crumbled feta, to a large mixing bowl. For the dressing, combine olive oil, red wine vinegar, dried oregano, Dijon mustard, garlic powder, salt, and pepper in a jar with a lid. Shake vigorously until the mixture is fully emulsified. Add the cooled pasta to the bowl with the vegetables. Pour the dressing over the top and toss everything gently but thoroughly until evenly coated.
Serving Suggestions
This Mediterranean Pasta Salad is incredibly versatile. Serve it as a vibrant, stand-alone lunch or as a hearty side dish at your next barbecue or potluck. For a complete meal, pair it with grilled chicken skewers, lemon-herb salmon, or simple lamb burgers. To elevate the presentation, serve it on a large platter lined with fresh lettuce leaves and garnish with extra parsley and a sprinkle of feta. For a picnic, pack it in a sealed container and keep it chilled until ready to eat.
How-to Summary
In summary, create this salad in three key stages: 1) Cook and cool the pasta. 2) Chop all fresh vegetables and combine them with chickpeas and feta in a large bowl. 3) Whisk or shake the dressing ingredients together, then toss with the salad mixture. Chill before serving for best flavor.
Frequently Asked Questions
Can I make this salad ahead of time?
Absolutely. This salad tastes even better after the flavors have melded. Prepare it up to 24 hours in advance, store it covered in the refrigerator, and give it a good stir before serving.
What are good pasta substitutes for a gluten-free version?
Use a gluten-free pasta made from chickpea, lentil, or brown rice. Ensure you rinse it well with cold water after cooking to maintain the best texture.
How can I make this recipe vegan?
Simply omit the feta cheese or replace it with a vegan alternative, such as crumbled tofu marinated in lemon juice and salt or a store-bought vegan feta.
Can I add other vegetables?
Yes! Bell peppers, artichoke hearts, or roasted red peppers would be excellent additions. Feel free to customize based on what’s in season.
How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. The pasta may absorb some dressing, so you may wish to refresh it with a small drizzle of olive oil and vinegar before serving again.
Common Mistakes to Avoid
Avoid overcooking the pasta, as it will become soggy when mixed with the dressing. Always rinse it under cold water to halt cooking. Do not skip the step of rinsing the canned chickpeas, as this removes excess sodium and the starchy liquid that can cloud the dressing. Finally, do not add the dressing while the pasta is still warm, as it will absorb it too quickly and become dry.
Conclusion
This Mediterranean Pasta Salad is a celebration of fresh, bright flavors and satisfying textures. It’s a reliably delicious recipe that is simple to prepare, highly adaptable, and perfect for any occasion, from a quick family dinner to feeding a crowd. By following the step-by-step guide and tips provided, you can easily master this dish and make it your own. Enjoy!
