Pasta Salad With Chickpeas
Equipment
- 1 Large pot
- 1 colander
- 1 large mixing bowl
- 1 Small bowl
- 1 Whisk
- 1 Cutting board
- 1 Chef's knife
- 1 Wooden spoon
Ingredients
- 8 ounce short pasta such as rotini, fusilli, or penne
- 1 tablespoon salt for pasta water
- 1 can chickpeas 15 ounces; drained and rinsed
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1/2 cup red onion finely chopped
- 1/2 cup bell pepper any color; diced
- 1/2 cup kalamata olives pitted and sliced
- 1/2 cup feta cheese crumbled
- 1/4 cup fresh parsley chopped
- 1/4 cup extra-virgin olive oil
- 3 tablespoon lemon juice freshly squeezed
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.
- Drain the pasta in a colander and rinse under cold water until completely cool, then drain well.
- While the pasta cooks, add chickpeas, cherry tomatoes, cucumber, red onion, bell pepper, olives, feta, and parsley to a large mixing bowl.
- In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, oregano, salt, and black pepper until emulsified.
- Add the cooled, well-drained pasta to the bowl with the vegetables and chickpeas.
- Pour the dressing over the pasta salad and toss thoroughly with a wooden spoon until everything is evenly coated.
- Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
- Cover the bowl and refrigerate the pasta salad for at least 20 minutes to let the flavors meld.
- Give the salad a final toss before serving and sprinkle with a little extra parsley or feta if desired.
Notes
For best results, make sure the pasta is fully cooled and well-drained so the dressing clings instead of becoming watery, and chop the vegetables into similar bite-size pieces for even texture and easier eating. You can prepare this salad several hours ahead, but if doing so, reserve a small portion of the dressing to stir in just before serving to refresh the flavors. This dish is flexible, so feel free to add extras like arugula, sun-dried tomatoes, roasted red peppers, or swap feta for mozzarella. If serving at a picnic or potluck, keep it chilled and avoid leaving it at room temperature for more than 2 hours, and if you prefer it dairy-free, simply omit the cheese and add a pinch more salt and lemon to balance the flavors.
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