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Mediterranean chickpea pasta salad with colorful vegetables, feta cheese, and fresh herbs in a white serving bowl

Mediterranean Chickpea Pasta Salad

A vibrant and refreshing pasta salad packed with Mediterranean flavors, perfect for summer picnics or quick lunches.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 8 oz fusilli pasta
  • 1 can 15 oz chickpeas, drained and rinsed
  • 1 cup cherry tomatoes halved
  • 1/2 cup cucumber diced
  • 1/4 cup red onion finely chopped
  • 1/2 cup Kalamata olives sliced
  • 1/4 cup crumbled feta cheese
  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp dried oregano
  • Salt and pepper to taste

Method
 

  1. Step 1: Cook the fusilli pasta according to package instructions until al dente. Drain and let cool.
  2. Step 2: In a large bowl, combine the cooked pasta, chickpeas, cherry tomatoes, cucumber, red onion, and Kalamata olives.
  3. Step 3: In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper.
  4. Step 4: Pour the dressing over the pasta mixture and toss until everything is evenly coated.
  5. Step 5: Gently fold in the crumbled feta cheese.
  6. Step 6: Taste and adjust seasoning if needed. Serve immediately or refrigerate for up to 2 hours to let the flavors meld.

Notes

For extra flavor, add a handful of fresh parsley or basil. You can also substitute feta with goat cheese or omit the cheese for a vegan version.