3tablespoons(1handful)fresh parsleychopped, or dill
Make the Dressing: Whisk ¼ cup extra virgin olive oil, 3 tablespoons lemon juice and 1 teaspoon lemon zest, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 teaspoon dried oregano, ¾ teaspoon salt, and 2 twists pepper in a large bowl.Add 1 can (15 oz) chickpeas (drained and rinsed) and let them marinate while prepping the rest.
Cook the Pasta: Boil 8 ounces short pasta in salted water until al dente. Drain and rinse under cold water to stop cooking.
Add Veggies and Feta: Chop 1 small cucumber, 1½ cup cherry tomatoes, ½ green bell pepper, ½ cup kalamata olives, ½ small red onion, and 3 tablespoons fresh parsley. Add them to the bowl with the chickpeas. Crumble in 1 cup feta.
Combine and Chill: Toss in the cooled pasta and mix well before serving.
SUBSTITUTIONS
Short pasta: Use rotini, casarecce, shells, or farfalle. Swap with GF or whole wheat for a twist.
Cucumber: Adds crunch and freshness. Zucchini or celery work too.
Tomatoes: Cherry, grape, or chopped Roma bring juicy sweetness.
Bell pepper: Green is classic, red or yellow are sweeter.
Kalamata olives: Bold and briny. Sub black olives if needed.
Red onion: Sharp bite and color. Use shallots or pickled onions for a milder option.
Feta: Tangy and creamy. Try goat cheese or vegan feta.
Fresh herbs: Parsley and dill shine. Mint or oregano also work well.
Olive oil: Use extra virgin for rich, authentic flavor.
Lemon zest & juice: Adds brightness. Red or white wine vinegar if you're out.
Honey: Balances the dressing. Maple syrup or agave are great swaps.
Dijon mustard: Adds depth and blends the dressing. Whole grain or yellow are fine backups.
Dried oregano: Key Greek flavor. Use more if fresh, or sub with thyme.
TIPS
Salt your pasta water well: It’s the only way to season the pasta from the inside out—don’t skip it.
Cook the pasta al dente: Soft pasta won’t hold up in a salad, especially for a no mayo pasta salad that sits in the fridge.
Rinse the pasta after cooking: This stops the cooking process and cools it down fast—essential for cold pasta dishes.
Let the chickpeas soak in the dressing: Marinate for at least 10–15 minutes so they absorb the lemon vinaigrette fully.
Use fresh herbs: Parsley, dill, mint, or oregano add bright, herby flavor and keep it fresh.
Chop everything bite-sized: It helps the salad mix evenly and makes it easier to eat.
Crush some feta into the dressing: A little melting feta gives the salad a creamy feel—no mayo needed.
Chill before serving: Rest it in the fridge for at least 30 minutes so the flavors come together.
Taste and adjust: Always give it a final check for seasoning—lemon, salt, or herbs might need a quick boost.
Customize as needed: This healthy Greek pasta salad is flexible—add roasted veggies, swap in lentils, or top with avocado.
STORAGE
Store Greek pasta salad in an airtight container in the fridge for up to 4 days; freezing is not recommended as the vegetables and pasta lose their texture.