Greek Pasta Salad

This chilled Mediterranean pasta salad is a summer must — packed with fresh veggies, creamy feta, marinated chickpeas, and a zesty lemon-oregano dressing. Light, hearty, and full of flavor!

Servings: 4

Ingredients

🌟 For the Salad:

8 ounces short pasta casarecce, fusilli, penne, or orzo

1 can (15 oz) chickpeas or 1½ cups cooked chickpeas - optional

1 small cucumber diced

1½ cup cherry tomatoes halved

½ green bell pepper diced

½ cup Kalamata olives

½ small red onion thinly sliced

1 cup crumbled feta or more to taste

3 tablespoons fresh parsley chopped, or dill

🌟 For the Dressing:

¼ cup extra virgin olive oil

3 tablespoons lemon juice

1 teaspoon lemon zest

1 teaspoon Dijon mustard

1 teaspoon honey

1 teaspoon dried oregano

¾ teaspoon salt + 2 twists black pepper

Instructions

1. Marinate the Chickpeas: Whisk ¼ cup extra virgin olive oil, 1 teaspoon lemon zest, 3 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 teaspoon dried oregano, ¾ teaspoon salt, and 2 twists pepper in a large bowl.

Toss in 1 can (15 oz) chickpeas - drained and rinsed - and let them marinate while you prep everything else.

2. Cook the Pasta: Boil salted water, cook 8 ounces short pasta until al dente, then rinse under cold water for 15 seconds to stop the cooking.

3. Prep the Veggies: Add 1 small cucumber (diced), 1½ cup cherry tomatoes (halved), ½ green bell pepper (diced), ½ small red onion (thinly sliced), ½ cup Kalamata olives, 3 tablespoons fresh parsley (chopped) and 1 cup crumbled feta to the chickpeas. Give it a quick toss.

4. Toss and Serve: Add the cooled pasta and mix gently until everything is coated and creamy. Refrigerate for 30 minutes before serving for best flavor. Cool, fresh, and perfect for summer.