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–+ servings
Bright bowl of lemon pasta salad with feta and herbs near window light.

Lemon Pasta Salad with Marinated Feta

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 - 6 people
Author: Nico Pallotta

  • 8 ounces (230 g) short pasta rotini, conchiglie, or other
  • 1 can chickpeas 15 oz / 400 g can or 1½ cups / 230 g cooked chickpeas - rinsed and drained well
  • ½ cup (75 g) feta cheese crumbled
  • ¼ cup (1 handful) fresh basil thinly sliced (chiffonade)
  • ¼ cup (1 handful) fresh mint or parsley, chopped
  • 4 tablespoons (60 ml) olive oil extra virgin
  • 2 tablespoons (30 ml) lemon juice + 1 tsp zest
  • 1 tablespoon Dijon mustard or yellow mustard
  • 1 teaspoon dried oregano
  • ½ clove garlic grated
  • 1 teaspoon honey optional, but balances the lemon
  • ½ teaspoon salt and cracked black pepper

  • Make the Dressing: In a large bowl, whisk together 4 tablespoons olive oil, 1 teaspoon lemon zest, 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, 1 teaspoon dried oregano, ½ clove garlic, 1 teaspoon honey, ½ teaspoon salt, and pepper.
    Step 1 Whisking lemon dressing in bowl on marble counter with natural daylight.
  • Marinate Feta: Fold in ½ cup feta cheese (crumbled) and 1 can chickpeas (rinsed and drained well). Let this marinate for 10 minutes while the pasta cooks.
    Step 2 Chickpeas and feta marinating in lemon dressing in large bowl on marble surface.
  • Cook the Pasta: Bring a pot of well-salted water to a boil. Add 8 ounces short pasta and cook according to the package instructions. Drain the pasta, then rinse it under cold water for about 10 seconds to stop the cooking.
    Step 3 Draining cooked pasta in colander.
  • Mix the salad: Add the cooked pasta to the bowl with the marinated chickpeas and feta. Add ¼ cup fresh basil and ¼ cup fresh mint (or parsley). Toss everything well so the pasta gets coated with the dressing.
    Step 4 Tossing pasta with chickpeas herbs and feta in large bowl on marble table.
  • Taste and serve: Taste the salad and adjust if needed. Add an extra squeeze of lemon juice for more brightness or a drizzle of olive oil if it looks dry. Serve at room temperature or slightly chilled.
    Step 5 Finished lemon pasta salad served on a platter with basil and mint leaves.
Substitutions
  • Short pasta → Rotini, fusilli, farfalle; whole-wheat pasta; gluten-free pasta; chickpea pasta
  • Chickpeas → White beans; butter beans; lentils
  • Feta cheese → Goat cheese; cubed mozzarella; dairy-free feta
  • Fresh basil → Parsley; dill; arugula
  • Fresh mint or parsley → Dill; chives; green onions
  • Extra-virgin olive oil → Avocado oil; light vegetable oil
  • Lemon juice & zest → Lime juice; white wine vinegar
  • Dijon mustard → Yellow mustard; whole-grain mustard; tahini
  • Dried oregano → Italian seasoning; thyme
  • Garlic → Garlic-infused olive oil
  • Honey → Maple syrup; agave; omit for a sharper dressing 🍋
 
Tips
  • Salt the pasta water → It should taste like the sea.
  • Marinate chickpeas & feta → Let them sit in the dressing while pasta cooks.
  • Rinse pasta briefly → About 10 seconds to cool it.
  • Add herbs last → Basil and mint stay brighter.
  • Let it rest → 10–15 minutes for better flavor.
  • Adjust lemon at the end → Add zest or juice if needed.
  • Use good olive oil → It makes the dressing shine.
  • Storage → Refrigerate in an airtight container up to 3–4 days.
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