Greek Pasta Salad
A lemon-dressed short-pasta salad with cucumber, tomatoes, bell pepper, olives, feta, and optional chickpeas. Cool and drain pasta before mixing.
Ingredients
For the dressing
- ¼ cup extra virgin olive oil
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon dried oregano
- ¾ teaspoon salt
- to taste black pepper
For the salad
- 8 ounces short pasta (casarecce, fusilli, penne, or orzo)
- 1 can chickpeas Optional 15-ounce can, drained/rinsed; OR 1½ cups cooked chickpeas, not both
- 1 small cucumber (diced)
- 1½ cups cherry tomatoes (halved)
- ½ cup kalamata olives (halved if large)
- ½ small red onion (thinly sliced)
- 1 cup feta (crumbled)
- 3 tablespoons fresh parsley (chopped, or dill)
- 1/2 green bell pepper Diced; completes the preparation mention
For pasta cooking
- as needed water Boil pasta, then cool rinse and drain well
Instructions
- Whisk the lemon juice and zest with honey and Dijon. Work in the oil, oregano, salt, and pepper until evenly combined in a large bowl. If using chickpeas, add the drained can or prepared cooked amount and toss.
- Cook the short pasta in water according to package directions until al dente. Rinse briefly with cool water, then drain well about 5 minutes.
- Dice cucumber and the measured half bell pepper, halve tomatoes and larger pitted olives, slice onion thinly, and chop parsley or dill.
- Add prepared vegetables and herbs to the bowl, then fold in cooled pasta and feta without crushing the cheese.
- Cover and refrigerate about 30 minutes. Stir gently, taste before adding any more salt, and serve as 6 sides. Keep unused portions cold.
Notes
The salad uses ½ green bell pepper. Chickpeas are optional: one drained 15-ounce can OR 1½ cups cooked, not both. Timing includes about 5 minutes draining and 30 minutes chilling. Six side portions; ordinary pasta and feta are not gluten-free or dairy-free. Refrigerate up to 3 days; freezing is not preferred.