Mediterranean Pasta Salad With Chickpeas

Mediterranean Pasta Salad with Chickpeas combines tangy feta cheese, salty Kalamata olives, sweet grape tomatoes, and crunchy vegetables for a perfect balance of flavors and textures.

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Prep Time: 10

Cook Time: 12

Total Time: 22

Servings

Calories: 291kcal

Author: Laura Lynch

Ingredients

8 ounces pasta uncooked
1/2 cup olive oil
1 lemon juiced
1 teaspoon Dijon mustard
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 pint grape tomatoes halved
1 cucumbers cut into quarters lengthwise then sliced
1 green bell pepper chopped
1 red bell pepper chopped
1 can chickpeas drained and shelled
1/2 small red onion sliced
1/2 cup kalamata black olives halved
2 tablespoons fresh dill or parsley, finely chopped
1/2 cup feta cheese crumbled

Instructions

Cook the pasta according to the instructions on the package. Drain and cool.
Mix the olive oil, lemon juice, mustard, oregano, salt and pepper in a small container with a lid. Shake to combine (alternatively whisk in a bowl).
In a large bowl, combine the cooled pasta, tomatoes, cucumbers, bell peppers, chickpeas, onion, olives and dill.
Add the dressing to the salad and toss it to coat.
Once it’s mixed up, add the feta and toss lightly.
Serve cold.

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