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Fresh Greek Pasta Salad Recipe with Chickpeas & Feta

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A fresh, beach-ready Greek pasta salad combining rotini or penne pasta, chickpeas, crisp veggies, and tangy feta with a lemon-oregano dressing. Perfect for quick, satisfying outdoor meals.

Ingredients

Scale
  • 8 ounces (225 grams) rotini or penne pasta
  • 1 can (15 ounces/425 grams) chickpeas, drained and rinsed
  • 4 ounces (115 grams) feta cheese, crumbled
  • 1 medium cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, finely chopped (optional)
  • ½ cup Kalamata olives, pitted and sliced
  • ¼ cup fresh parsley, chopped
  • ¼ cup (60 ml) extra virgin olive oil
  • Juice of 1 lemon
  • 1 teaspoon dried oregano
  • 1 clove garlic, minced
  • Salt and black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 g) of rotini or penne pasta and cook until al dente, about 9-11 minutes. Stir occasionally to prevent sticking. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside.
  2. While the pasta cooks, dice 1 medium cucumber, halve 1 cup of cherry tomatoes, finely chop 1 small red onion (if using), and slice ½ cup of pitted Kalamata olives. Chop ¼ cup fresh parsley. Set all aside.
  3. Drain and rinse 1 can (15 oz/425 g) of chickpeas thoroughly to remove excess salt and canned flavor. Let them drain well.
  4. In a small bowl or jar, whisk together ¼ cup (60 ml) extra virgin olive oil, juice of 1 lemon, 1 teaspoon dried oregano, 1 minced garlic clove, and salt and black pepper to taste. Taste and adjust seasoning if needed.
  5. In a large bowl, combine the cooled pasta, chickpeas, cucumbers, tomatoes, red onion, olives, parsley, and crumbled 4 ounces (115 g) feta cheese. Pour the dressing over the top.
  6. Gently toss everything together until evenly coated. Cover and refrigerate for at least 30 minutes to let flavors meld.
  7. Before serving, give the salad a light stir and adjust seasoning if necessary. Add a little extra olive oil or lemon juice if it feels dry.

Notes

Do not overdress the salad initially; add more dressing after chilling as pasta absorbs it. Use block feta for creamier texture. Chill at least 30 minutes for best flavor. Rinse pasta and chickpeas well to avoid sogginess. Salad holds well up to 3 days refrigerated.

Nutrition

Keywords: Greek pasta salad, chickpeas, feta, summer salad, beach snack, easy pasta salad, Mediterranean salad

Find it online: https://magnetmeal.com/fresh-greek-pasta-salad-recipe-with-chickpeas-feta-easy-beach-snack/