Store leftovers in an airtight container in the fridge for up to 3 days; freezing is not recommended as the pasta and creamy dressing won’t hold up well.
Cold Pasta Salad
Servings: 4 people
- 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.
- 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.
- 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.
- 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.
SUBSTITUTIONS
- Pasta: Fun shapes like wheels or bowties hold the dressing well. Try whole wheat or gluten-free for a healthier twist.
- Chickpeas: Use canned or swap with lentils, white beans, or tofu for extra plant-based protein.
- Cucumber: Adds crunch! Zucchini, celery, or even green apple work too.
- Sun-dried Tomatoes: Bring tangy flavor. Sub with roasted peppers, olives, or cherry tomatoes.
- Scallion: Milder than onion. Red onion, chives, or shallots are great substitutes.
- Greek Yogurt: Creamy and light. Use dairy-free yogurt or silken tofu if needed.
- Feta: Salty & tangy. Try goat cheese, dairy-free feta, or marinated tofu.
- Olive Oil: Rich and smooth. Avocado or walnut oil also work well.
- Herbs: Dill or parsley are great—basil, mint, or cilantro add a twist.
- Lemon Juice/Zest: For brightness. Sub with vinegar or orange zest.
- Oregano: Adds depth. Try za’atar or Italian seasoning.
- Garlic: Optional! Use garlic powder or shallot, or skip it.
- Salt & Pepper: Taste before adding—feta is salty! Add chili flakes for heat.
- Salt the pasta water: It’s your only chance to season the pasta from within—don’t skip it!
- Cook until al dente: Firmer pasta holds up better once chilled.
- Rinse after cooking: A quick cold rinse stops cooking and cools it fast.
- Save pasta water: A few spoonfuls make the dressing extra creamy.
- Marinate chickpeas: Let them sit in the dressing for max flavor.
- Chop small & even: Makes every bite balanced and buffet-friendly.
- Taste and tweak: Adjust lemon, herbs, or salt before serving.
- Chill if possible: 30 minutes in the fridge makes it even better.
