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Best Mediterranean Chickpea Pasta Salad (Easy 20-Min Recipe)

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This Mediterranean chickpea pasta salad is a quick, easy, and crowd-pleasing recipe that comes together in under 20 minutes. Perfect for potlucks, meal prep, or a healthy weeknight dinner, it features rotini pasta, chickpeas, fresh vegetables, and a tangy homemade dressing.

Ingredients

Scale
  • 8 ounces rotini pasta (or any short pasta like fusilli or penne)
  • 15 ounces canned chickpeas, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1 medium English cucumber, diced
  • 1/2 cup red onion, finely diced
  • 1/2 cup Kalamata olives, halved
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh mint, chopped (optional)
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons lemon juice, freshly squeezed
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the rotini and cook according to package directions until al dente — usually about 8-10 minutes. Drain in a colander and rinse with cold water to stop the cooking process. Shake off any excess water and set aside. The pasta should be cool to the touch before you add it to the salad.
  2. Prepare the dressing: While the pasta cooks, make the dressing. In a small bowl or mason jar, combine the olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and pepper. Whisk vigorously or shake the jar until the dressing is well combined and slightly thickened. Taste and adjust the seasoning — you want it bright and tangy.
  3. Chop the vegetables: Halve the cherry tomatoes, dice the cucumber into bite-sized pieces, and finely dice the red onion. If you’re using the soaking trick for the onion, do it now and pat them dry with a paper towel. Halve the kalamata olives. Chop the parsley and mint — don’t skip the mint, it adds a freshness that makes this salad sing.
  4. Combine everything: In a large mixing bowl, add the cooled pasta, chickpeas, cherry tomatoes, cucumber, red onion, olives, and fresh herbs. Pour the dressing over the top. Toss gently but thoroughly with a wooden spoon or spatula until everything is evenly coated. The pasta should look glossy and the vegetables should be distributed throughout.
  5. Add the feta: Gently fold in the crumbled feta cheese. Be careful not to overmix — you want distinct pieces of feta throughout the salad, not a mushy mess. If you’re making this ahead, save the feta for right before serving to keep it from getting soggy.
  6. Let it rest: Here’s the secret — let the salad sit at room temperature for 10-15 minutes before serving. This allows the pasta to absorb some of the dressing and the flavors to meld together. If you can wait longer, pop it in the fridge for an hour. The difference is remarkable.
  7. Final taste and serve: Give the salad one last gentle toss. Taste and adjust salt, pepper, or a squeeze of lemon if needed. Transfer to a serving bowl and garnish with a few extra parsley leaves and a sprinkle of feta on top.

Notes

For a gluten-free option, use gluten-free pasta. For dairy-free, skip the feta or use a plant-based version. The salad tastes even better the next day. If the salad seems dry after sitting, add a splash of olive oil and a squeeze of lemon. Pat chickpeas dry after rinsing to help dressing stick. Salt pasta water generously (about 1 tablespoon per gallon). Cook pasta al dente to avoid mushiness. Let dressing sit for 30 minutes ahead for deeper flavor.

Nutrition

Keywords: Mediterranean pasta salad, chickpea pasta salad, easy pasta salad, 20-minute recipe, vegetarian pasta salad, potluck salad, meal prep salad

Find it online: https://lumalunch.com/best-mediterranean-chickpea-pasta-salad-easy-20-min-recipe/