Mediterranean Chickpea Pasta Salad
A refreshing and nutritious salad featuring chickpea pasta, fresh vegetables, and a zesty dressing.
Equipment
- Mason jar
- Whisk
- Large mixing bowl
Ingredients
- ½ lb. chickpea pasta, rotini (227g)
- 2 cups diced cucumber seeds removed (300g)
- 2 cups halved grape tomatoes (300g)
- ½ cup sliced black olives (75g)
- ½ cup thin red onion slices a small red onion (75g)
- ½ cup crumbled feta cheese (75g)
- fresh basil handful, torn or shredded
- 1 large lemon juiced
- 3 tablespoons white wine vinegar (45ml)
- ½ cup extra virgin olive oil (120ml)
- 2 large garlic cloves minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ¼ teaspoon black pepper
- 1 teaspoon coarse salt
- 2 teaspoons raw sugar
Instructions
- Start by cooking the chickpea pasta until it is just al dente. You will know it is ready when it is tender yet retains a slight bite. Do not forget to salt the boiling water; it really amps up the flavor!
- While the pasta cooks, chop the cucumber, grape tomatoes, red onion, and black olives. They should be vibrant and fresh, adding a pop of color to the salad. Avoid making pieces too large, as this can disrupt the texture in each bite.
- Whisk together the lemon juice, white wine vinegar, olive oil, minced garlic, dried oregano, dried basil, black pepper, salt, and raw sugar. Aim for a smooth and fragrant mixture, which sets a zesty tone for the salad. Avoid over-mixing to keep it light and airy.
- Combine the cooked pasta, veggies, feta, and fresh basil in a large bowl. Mix gently to ensure everything gets a bit of the dressing, allowing the salad to smell fresh and inviting. A quick mix up instead of a long stir will help prevent your pasta from breaking apart.
- Let the salad chill in the fridge for about 30 minutes. This helps all those flavors meld together, and the pasta will absorb the dressing beautifully. Be cautious and avoid storing too long, or the veggies might start to get mushy.
Notes
Keep this salad in the refrigerator for up to 3 days. If the pasta feels sticky after cooking, rinsing it right away under cold water can prevent gumminess. When preparing the salad, dressing it while the pasta remains warm allows for the vinaigrette to be absorbed more completely. Serve with grilled chicken or shrimp. Pair with a side of garlic bread.