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–+ servings
Colorful cold pasta salad with chickpeas and creamy yogurt dressing, perfect for a healthy summer meal.

Cold Pasta Salad

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 people
Author: Nico Pallotta

  • 8 ounces (230 grams) short pasta wheels, lumache, shells, bowties, etc.
  • 1 can (1 can) chickpeas 15 ounces or 240 g net - drained and rinsed, or 1½ cup cooked chickpeas
  • 1½ cup (200 grams) cucumber diced
  • ½ cup (55 grams) sun-dried tomatoes those that come in oil - drained and chopped
  • 1 (1) scallion chopped

For the Dressing

  • 1 cup (250 grams) Greek yogurt
  • 4 ounces (120 grams) feta cheese crumbled
  • 2 tablespoons (2 tablespoons) extra virgin olive oil
  • 2 tablespoons (2 tablespoons) dill or parsley - chopped
  • 1 tablespoon (1 tablespoon) lemon juice
  • 1 teaspoon (1 teaspoon) lemon zest
  • 1 teaspoon (1 teaspoon) dried oregano or mint
  • 1 small clove (1 small clove) garlic grated
  • ½ teaspoon (½ teaspoon) salt and black pepper to taste - taste before adding as feta is already salty

  • Cook the Pasta: Boil 8 ounces short pasta in salted water until just al dente. Reserve 1 cup pasta water, drain and rinse under cold water for 10 seconds to stop the cooking.
    Short pasta boiling in a pot of salted water for cold pasta salad.
  • Make the Dressing: In a large mixing bowl, combine 1 cup Greek yogurt, 2 tablespoons extra virgin olive oil, 2 tablespoons dill, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1 teaspoon dried oregano, 1 small clove garlic (grated), ½ teaspoon salt, black pepper, and 4 tablespoons pasta water.
    Crumble in 4 ounces feta cheese and stir to combine.
    Greek yogurt dressing with herbs and lemon whisked in a mixing bowl.
  • Marinate the Chickpeas: Add 1 can chickpeas (drained & rinsed) to the dressing and stir gently. Let them sit for a few minutes while the pasta cools—this helps them soak up the flavor.
    Chickpeas sitting in the creamy dressing, absorbing flavor.
  • Assemble the Salad: Add the cooked pasta, 1½ cup cucumber, 1 scallion, and ½ cup sun-dried tomatoes to the bowl. Toss everything together until well coated and creamy.
    Spoon the salad into a serving bowl and top with fresh herbs and a sprinkle of Aleppo pepper. Serve cold or at room temperature.
    Cold pasta salad plated and garnished with herbs and Aleppo pepper.
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