Mediterranean Chickpea Pasta Salad

Mediterranean Chickpea Pasta Salad ingredients

• 12 oz short pasta such as rotini or penne
• 1 15-oz can canned chickpeas, drained and rinsed
• 1 cup English cucumber, diced
• 1 1/2 cups cherry tomatoes, halved
• 1 red bell pepper, diced
• 3/4 cup feta cheese, crumbled
• 1/2 cup Kalamata olives, sliced
• 1/4 cup red onion, thinly sliced
• 1/3 cup extra-virgin olive oil
• 3 tbsp red wine vinegar
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 1 tsp Dijon mustard
• to taste kosher salt and black pepper

How to make Mediterranean Chickpea Pasta Salad

1. Bring a large pot of salted water to a boil. Cook the pasta until just al dente according to the package directions, then drain and rinse briefly under cool water to stop the cooking.
2. While the pasta cooks, whisk the olive oil, red wine vinegar, lemon juice, Dijon, oregano, 1/2 teaspoon salt, and black pepper in a large serving bowl.
3. Add the chickpeas to the dressing first and toss well; letting them sit for a few minutes helps them absorb flavor instead of tasting canned.
4. Add the cooled pasta, cucumber, tomatoes, bell pepper, olives, red onion, and feta. Toss until everything is evenly coated, scraping the bottom of the bowl so the dressing reaches the pasta.
5. Rest the salad for 10–15 minutes before serving, then taste again and adjust with more salt, pepper, lemon, or olive oil. Serve chilled or at room temperature.

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