Ingredients
Equipment
Method
Step 1: Cook the Pasta
- Bring a large stockpot of generously-salted water to a rolling boil. Add the pasta and cook according to package directions until al dente.
Step 2: Prepare the Salad Components
- While the pasta cooks, dice the English cucumber, halve the cherry tomatoes and Kalamata olives, and thinly slice the red onion. Rinse and drain the can of chickpeas and chop the fresh parsley.
Step 3: Make the Vinaigrette
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, dried oregano, fine sea salt, and black pepper. Alternatively, combine all ingredients in a mason jar, seal, and shake vigorously until well combined and emulsified.
Step 4: Combine and Toss the Salad
- Once the pasta is al dente, drain it well. Briefly rinse the pasta with cold water until lukewarm to stop cooking and remove excess starch. In a large mixing bowl, combine the lukewarm pasta with the cucumber, tomatoes, chickpeas, crumbled feta cheese, red onions, olives, and parsley. Pour the vinaigrette over the top and toss gently until everything is coated.
Nutrition
Notes
For the best results, use block feta packed in brine. To mellow red onion, soak slices in cold water for 10 min. Serve as a side or light lunch. For make-ahead, store components separately, or reserve dressing to refresh before serving. Lasts up to 3 days refrigerated.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.