Save I used to think pasta salad meant a mayo-heavy bowl from the deli counter, so I avoided it for years. Then a neighbor brought this version to a summer potluck, and I watched her toss it together in minutes — no cream, no fuss, just bright vegetables and good olive oil. The chickpeas made it hearty enough to eat as a real meal, and the lemon kept everything tasting clean. I asked for the recipe on the spot.
I made this for the first time on a Wednesday when I needed something to eat all week. I doubled the batch and kept it in a glass container, grabbing a bowl between meetings or after long walks. By Friday, the flavors had deepened so much that I started eating it straight from the fridge, standing at the counter. My partner walked in, tried a forkful, and declared it better than takeout.
Ingredients
- Short pasta (250 g): Fusilli or penne work best because their ridges catch the dressing, and they hold up without turning mushy in the fridge.
- Chickpeas (1 can, 400 g): Rinse them well to get rid of the tinny taste, and pat them dry so they dont water down the dressing.
- Feta cheese (120 g): Buy a block and crumble it yourself for the creamiest texture, the pre-crumbled kind is coated in powder and doesnt taste as good.
- Cherry tomatoes (1 cup): Halve them so their juices mingle with the olive oil and turn into extra dressing at the bottom of the bowl.
- Cucumber (1 medium): Dice it small and leave the skin on for color and a little snap in every bite.
- Red onion (1/2): Chop it fine and soak it in cold water for five minutes if you want the flavor without the sharp bite.
- Red bell pepper (1/2): It adds sweetness and a satisfying crunch that balances the salty olives and feta.
- Kalamata olives (1/4 cup): Slice them thin so their briny flavor spreads out instead of hitting you all at once.
- Fresh parsley (2 tbsp): Chop it right before tossing so it stays bright green and doesnt wilt into the salad.
- Extra-virgin olive oil (4 tbsp): Use the good stuff here, it makes the whole dish taste sunny and rich.
- Fresh lemon juice (2 tbsp): Squeeze it from a real lemon, the bottled kind tastes flat and wont wake up the vegetables the same way.
- Dried oregano (1 tsp): Rub it between your fingers before adding it to release the oils and make it smell like a Greek hillside.
- Garlic (1 small clove): Mince it fine so it melts into the dressing without leaving sharp chunks behind.
- Salt and black pepper: Taste the salad before you serve it, pasta drinks up seasoning and you might need more than you think.
Instructions
- Cook the pasta:
- Boil it in well-salted water until its just tender, then drain and run it under cold water to stop the cooking. This keeps it firm enough to hold its shape when you toss it with everything else.
- Combine the salad base:
- In your largest bowl, mix the cooled pasta with the chickpeas, tomatoes, cucumber, onion, bell pepper, olives, and parsley. Use your hands if the bowl is big enough, it makes tossing easier.
- Make the dressing:
- Whisk together the olive oil, lemon juice, oregano, garlic, salt, and pepper in a small jar. Shake it hard for ten seconds so it emulsifies into a smooth, golden drizzle.
- Dress the salad:
- Pour the dressing over the vegetables and pasta, then toss gently with two big spoons. Make sure every piece gets coated without turning the whole thing into mush.
- Add the feta:
- Crumble it over the top and fold it in carefully, you want creamy pockets of cheese, not a paste. A light hand here keeps the salad looking pretty.
- Chill and serve:
- Let it rest in the fridge for at least fifteen minutes so the flavors settle. Taste it one more time and add a pinch of salt or a squeeze of lemon if it needs it.
Save One Saturday, I brought this to a picnic in the park and set it out on a checkered blanket. People kept coming back for seconds, asking what was in it, surprised that something so simple could taste this good. A friend told me she hated chickpeas until that day. I packed up an empty bowl and felt like I had won something small but real.
Make It Your Own
This recipe is a framework, not a rule. I have swapped in white beans when I was out of chickpeas, added handfuls of arugula for peppery bite, and once stirred in leftover grilled chicken when I needed more protein. If you want it vegan, skip the feta or use a plant-based crumble. If you love heat, a pinch of red pepper flakes in the dressing will wake everything up. Trust your instincts and use what you have.
Storage and Serving
This salad keeps beautifully in the fridge for up to three days, tightly covered. The pasta will drink up some of the dressing as it sits, so freshen it up with a drizzle of olive oil and a squeeze of lemon before serving. I like to bring it back to room temperature for ten minutes so the flavors open up again. Serve it in a wide, shallow bowl so everyone can see the colors, and let people help themselves.
What to Serve With It
I have eaten this as a stand-alone lunch more times than I can count, but it also shines next to grilled fish, roasted lamb, or a simple rotisserie chicken. It works on a buffet table, at a barbecue, or packed into containers for a beach day. If you are pouring wine, go for something crisp and cold, a Greek white or a dry rosé. Sparkling water with a wedge of lemon is just as good and keeps the whole meal feeling light.
- Pair it with warm pita and hummus for a full Mediterranean spread.
- Serve it alongside grilled halloumi for extra richness and a smoky contrast.
- Bring it to a potluck in a big bowl and watch it disappear before the main course.
Save This is the kind of recipe I come back to when I need something easy, nourishing, and a little bit joyful. It reminds me that good food does not have to be complicated, just honest and made with care.
Recipe FAQs
- → What type of pasta works best?
Short pasta varieties like penne, fusilli, or farfalle hold dressing well and provide great texture.
- → Can I substitute feta cheese?
Yes, vegan cheese or a salty crumbly cheese like cotija can be used for dairy substitutions.
- → How should I store leftovers?
Keep chilled in an airtight container for up to 2 days to maintain freshness and texture.
- → Is it suitable for a vegetarian diet?
Yes, all ingredients are vegetarian-friendly, featuring plant proteins and cheese.
- → Can I add protein to this dish?
Grilled chicken or tuna can be added for extra protein and flavor.