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Mediterranean chickpea pasta salad with tomatoes, cucumber, peppers, feta and parsley in a wide bright bowl.; title text reads Mediterranean Chickpea Pasta Salad Recipe
Good Fork Daily Editorial Kitchen

Mediterranean Chickpea Pasta Salad Recipe

5 from 4 votes
Mediterranean chickpea pasta salad with crisp vegetables, lemon dressing and make-ahead texture that stays fresh.
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Prep Time 18 minutes
Cook Time 10 minutes
Cooling 20 minutes
Total Time 48 minutes
Servings: 6 servings
Course: Lunch, Salad
Cuisine: Mediterranean-Inspired
Calories: 365
Ingredients Equipment Method Notes

Ingredients
  

  • 12 ounces chickpea pasta
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1/2 cup red bell pepper diced
  • 1/3 cup red onion finely diced
  • 1/2 cup feta crumbled
  • 1/3 cup parsley chopped
  • 1/4 cup olive oil
  • 3 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon oregano
  • salt and pepper to taste

Equipment

  • Large pot
  • Colander
  • Mixing bowl

Method
 

  1. Whisk oil, lemon, Dijon, oregano, salt and pepper; reserve 2 tablespoons.
  2. Boil chickpea pasta to the firm end of package timing.
  3. Drain and rinse only briefly; shake very dry.
  4. Toss warm pasta with most dressing and cool 15 minutes.
  5. Fold in vegetables, feta and parsley.
  6. Chill or serve, adding reserved dressing before eating.

Notes

  • Read relevant ingredient labels and the manual for any appliance used.
  • Begin checking at the early end of the time range.
  • USDA recommends prompt refrigeration of perishable leftovers and keeping cold food at 40°F or below.
  • This recipe was developed through culinary research and editorial review.