Greek Pasta Salad
Servings: 4 people (as a main)
For the Dressing
- ¼ cup (60 ml) extra virgin olive oil
- 3 tablespoons (45 ml) lemon juice
- 1 teaspoon (1 teaspoon) lemon zest
- 1 teaspoon (1 teaspoon) Dijon mustard
- 1 teaspoon (1 teaspoon) honey
- 1 teaspoon (1 teaspoon) dried oregano
- ¾ teaspoon (¾ teaspoon) salt + 2 twists black pepper
For the Salad
- 8 ounces (230 grams) short pasta casarecce, fusilli, penne, or orzo
- 1 can (15 oz) (1 can (230 g)) chickpeas or 1½ cups cooked chickpeas - optional
- 1 small (1 small) cucumber diced
- 1½ cup (220 grams) cherry tomatoes halved
- ½ green (½) bell pepper diced
- ½ cup (75 grams) kalamata olives halved if large
- ½ small (½ small) red onion thinly sliced
- 1 cup (150 grams) feta crumbled
- 3 tablespoons (1 handful) fresh parsley chopped, 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.
