Greek Pasta Salad
This vibrant Greek Pasta Salad is filled with deliciously crunchy vegetables, tender pasta, and a sprinkle of feta cheese, all topped with a sweet lemon herb vinaigrette. The result is a delectable salad perfect for summer.
Servings: 6
Ingredients
Greek Pasta Salad
- 16 oz garden rotini or small shaped pasta
- 1 14.5 oz can chickpeas (garbanzo beans)
- 1 pint cherry or grape tomatoes, halved
- 3 c spinach, coarsely chopped
- ¼ c kalamata olives, sliced
- 1 English cucumber, finely diced
- 1 red bell pepper, diced
- ½ red onion, diced
- ⅓ c feta or vegan feta cheese
Sweet Lemon Herb Vinaigrette
- ¼ c extra virgin olive oil
- 1 Tbsp red wine vinegar
- ½ lemon, juiced and zested
- 2 garlic cloves
- ¼ c fresh parsley
- 1 tsp honey or agave syrup
- ¼ tsp sea salt
Instructions
Greek Pasta Salad
- Bring a large pot of water to a boil. Add the pasta to the pot and cook for 6 to 8 minutes, or until tender. Strain and rinse with cold water to stop the pasta from cooking further. Transfer to a large bowl and toss with a light drizzle of olive oil. Cover and refrigerate.
- Prepare the ingredients for the pasta salad. Drain and rinse the chickpeas. Halve the tomatoes. Coarsely chop the spinach. Dice the English cucumber, red onion, and bell pepper. Slice the olives.
- Add the chickpeas, tomatoes, spinach, cucumber, onion, bell pepper, and olives to the bowl with the pasta. Sprinkle with feta cheese. Drizzle with Sweet Lemon Herb Vinaigrette. Toss thoroughly to combine.
Sweet Lemon Herb Vinaigrette
- Combine olive oil, red wine vinegar, lemon juice, garlic cloves, parsley, honey and a pinch of salt in a blender or small food processor. Blend for 60 seconds, until smooth.