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Vegetarian Pasta Salad

Vegetarian Pasta Salad Recipe

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 lb rotini pasta
  • 2 cups cherry tomatoes, halved
  • 1 English cucumber, diced small
  • 1 bell pepper, diced
  • ½ red onion, finely chopped
  • 1 (15 oz) can chickpeas, drained and rinsed
  • ½ cup kalamata olives, pitted and halved
  • 4 oz feta cheese, crumbled
  • ½ cup chopped fresh parsley
  • ⅓ cup extra-virgin olive oil
  • 3 tbsp fresh lemon juice
  • 2 tbsp red wine vinegar
  • 1 clove garlic, pressed
  • 1 tsp dried oregano
  • ½ tsp fine sea salt, plus more for pasta water
  • ¼ tsp black pepper

Method
 

  1. Boil pasta in salted water until al dente, 8 to 10 minutes. Drain, rinse with cold water, and let it cool.
  2. Whisk olive oil, lemon juice, vinegar, garlic, oregano, salt, and pepper until blended.
  3. Halve the tomatoes and dice the cucumber, bell pepper, and onion. Place them in a large bowl with the chickpeas and olives.
  4. Toss the cooled pasta and dressing with the vegetables. Crumble feta and parsley over the top, toss gently, and serve cold or at room temperature.

Notes

The salad tastes best after 30 minutes in the fridge, but you can eat it right away. If making ahead, hold back a small amount of dressing to freshen it up the next day.