Description
Bright, colorful, and packed with protein, this pasta salad brings Mediterranean flavors straight to your table.
Ingredients
Scale
- 250 g (2 cups) whole wheat or chickpea pasta
- 400 g (1 can) chickpeas, drained and rinsed
- 100 g (3.5 oz) feta cheese, crumbled
- 200 g (1 cup) cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 50 g (1/4 cup) red onion, thinly sliced
- 30 ml (2 tbsp) extra virgin olive oil
- 30 ml (2 tbsp) red wine vinegar
- 1 tsp dried oregano
- Salt and pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add 250 g (2 cups) of pasta and cook according to package instructions until al dente, usually about 8–10 minutes. Drain and rinse under cold water to stop the cooking process, about 1 minute.
- While the pasta cooks, chop the cucumber, bell pepper, and red onion. Halve the cherry tomatoes and add all chopped vegetables to a large mixing bowl.
- Once the pasta is cool, add it to the mixing bowl with the vegetables. Drizzle in 30 ml (2 tbsp) of olive oil and 30 ml (2 tbsp) of red wine vinegar.
- Incorporate 400 g (1 can) of drained chickpeas and 100 g (3.5 oz) of crumbled feta cheese into the salad. Toss gently to combine.
- Sprinkle in 1 tsp of dried oregano and salt and pepper to taste. Mix everything well, ensuring every component is coated in the dressing.
- Let the salad sit for at least 15 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Notes
This salad keeps well in the fridge for up to 3 days, making it perfect for meal prep. For best flavor, let it chill before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 25mg