Easy Feta Pasta Salad Recipe
This Easy Feta Pasta Salad Recipe requires just 5 ingredients and can be made in just 30 minutes! And it still tastes delicious!
Servings 8 servings
Calories
Ingredients
- 16 ounces uncooked pasta (see notes)
- 1 can (15 ounces) chickpeas drained and rinsed
- 1 cup chopped English or mini cucumber
- 1 pint cherry tomatoes halved
- 1 green bell pepper chopped
- 1 small red onion finely diced, then thoroughly rinsed
- ½ cup sliced kalamata olives
- ½ cup freshly chopped parsley
- ¼ cup freshly chopped basil or mint
- 6 ounces Feta cheese crumbled
For the Vinaigrette
- ⅔ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 2 cloves garlic crushed or minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 2 teaspoons dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente, according to the directions on the package. Drain, rinse with cool water for 1 minute and transfer to a large bowl.
- In the large bowl with the pasta, add the remaining pasta salad ingredients. Toss well to combine.
- Make the vinaigrette: In a small bowl or mason jar, add all of the vinaigrette ingredients. Whisk until well combined (or if using a jar, place a lid on top tightly, and shake until well combined.
- Pour vinaigrette over pasta mixture and mix well.
- Toss again to combine, then season with freshly ground salt and pepper to taste.
- Cover and chill for 3 hours before serving.
Notes
- Pasta: any type