Save to Pinterest I threw this together on a Sunday afternoon when the fridge was half-empty and I was too restless to go shopping. A can of chickpeas, some wilting parsley, and a block of feta turned into something I ended up eating straight from the bowl, standing at the counter. The lemon cut through everything just right, and I realized I'd been craving exactly this without knowing it.
I brought this to a potluck once, doubling the recipe in a panic because I forgot until the morning of. My friend Sarah, who usually only eats pasta if it's drowning in cream sauce, went back for thirds. She texted me two days later asking for the recipe, which is when I knew it had quietly become one of those dishes people actually remember.
Ingredients
- Short pasta: Fusilli or penne works best because the ridges catch the dressing, and every bite ends up properly coated instead of oily at the bottom and dry at the top.
- Chickpeas: Rinse them well or they bring a metallic taste to the bowl, I learned this the unpleasant way the first time I made it.
- Feta cheese: Buy a block and crumble it yourself, the pre-crumbled kind is drier and doesn't melt into the salad the same way.
- Cherry tomatoes: Halve them so they release a little juice and sweeten the dressing as everything sits together.
- Cucumber: I like English cucumber because the seeds are smaller and it doesn't water down the salad as it rests.
- Red onion: Slice it thin and let it sit in cold water for five minutes if the sharpness bothers you, it mellows out just enough.
- Red bell pepper: Adds crunch and a slight sweetness that balances the brine from the olives.
- Kalamata olives: Don't skip these, they're the backbone of the whole Mediterranean vibe and make it taste intentional.
- Fresh parsley: Flat-leaf parsley has more flavor than the curly kind, and it doesn't stick to your teeth as much.
- Extra-virgin olive oil: Use something you'd actually dip bread in, because you'll taste it in every forkful.
- Fresh lemon juice: Bottled lemon juice tastes like cleaning product, squeeze a real lemon and the brightness is completely different.
- Dried oregano: A little goes a long way, too much and it tastes like a pizza box.
- Garlic: Mince it fine or it'll hit you in random aggressive bursts, which is less pleasant than you'd think.
- Salt and black pepper: Season the dressing itself, not just the salad, so the flavor gets distributed evenly.
Instructions
- Cook the pasta:
- Boil it in well-salted water until it still has a little bite, then rinse it under cold water to stop the cooking. If you skip the rinse, the pasta keeps softening and turns mushy by the time you serve it.
- Combine the vegetables:
- Toss the cooled pasta with chickpeas, tomatoes, cucumber, onion, bell pepper, olives, and parsley in a big bowl. Use your hands if the spoon isn't cutting it, it's faster and nothing breaks.
- Make the dressing:
- Whisk olive oil, lemon juice, oregano, garlic, salt, and pepper in a small bowl until it looks unified and slightly thick. Taste it on a piece of cucumber, it should be bright and a little too strong because it'll mellow once it coats everything.
- Dress the salad:
- Pour the dressing over the bowl and toss gently, making sure it reaches the bottom. I usually toss it more than I think I need to, otherwise the top is drenched and the bottom is bone dry.
- Add the feta:
- Crumble it over the top and fold it in lightly, you want chunks of creamy saltiness, not a uniform mush.
- Chill and adjust:
- Let it sit in the fridge for at least 15 minutes, then taste again and add more salt, lemon, or pepper if it needs it. Cold dulls flavor, so it might need a little boost.
Save to Pinterest There's a moment when you pull this out of the fridge the next day and it somehow tastes better than when you made it, like the ingredients decided to become friends overnight. I've eaten it for breakfast more than once, standing in the kitchen with a fork, and never felt even a little bit guilty about it.
How to Store and Serve
This keeps in the fridge for up to three days in an airtight container, though the cucumbers start to soften and release water after the second day. If I'm making it ahead, I'll sometimes hold back the cucumbers and feta and stir them in just before serving. It's best served cold or at room temperature, never hot, and it actually improves after a few hours when the pasta soaks up the dressing.
Variations That Actually Work
I've added grilled chicken when I needed more protein, and I've swapped the feta for cubed mozzarella when that's all I had. Once I threw in a handful of arugula right before serving and liked the peppery bite it added. You can also use white beans instead of chickpeas, or add artichoke hearts if you're feeling fancy, both disappear fast.
What to Serve It With
This works as a full meal on its own, but I've also served it alongside grilled fish or roasted chicken when I'm feeding people who need more than just salad. A glass of cold white wine or even sparkling water with a slice of lemon feels right with it, something light that doesn't compete.
- Serve it in a shallow bowl so you can see all the colors, it makes it more appealing somehow.
- Let it come to room temperature for about 10 minutes before serving if it's been in the fridge, the flavors wake up a little.
- If you're bringing it somewhere, pack the dressing separately and toss it right before serving so nothing gets soggy.
Save to Pinterest This is one of those recipes I keep coming back to when I need something easy that doesn't feel like I'm phoning it in. It's bright, filling, and never disappoints, even when I'm too tired to care about cooking.
Recipe Questions & Answers
- → Can I prepare this dish in advance?
Yes, chilling the pasta salad for 15 minutes enhances the flavors, making it ideal for advance preparation.
- → What pasta types work best?
Short pasta shapes like penne, fusilli, or farfalle hold the dressing well and complement the ingredients nicely.
- → How can I make the salad dairy-free?
Simply substitute crumbled feta with a vegan cheese alternative or omit the cheese entirely.
- → Is it possible to add protein to this dish?
Grilled chicken or tuna can be mixed in to boost the protein content if desired.
- → What dressing components provide the flavor?
A combination of extra-virgin olive oil, fresh lemon juice, oregano, garlic, salt, and pepper creates a bright and herbaceous dressing.
- → Are there any allergen considerations?
This dish contains dairy from feta cheese and gluten from pasta; use gluten-free pasta and check labels if needed.