Mediterranean Chickpea Pasta Salad

Name: Mediterranean Chickpea Pasta Salad
Prep time: 30 min
Total time: 30 min
Yield: 10
Cuisine: Greek
Ingredients: 1 lb Orzo (1 pound orzo); 15 oz Chickpeas (15 oz can chickpeas, rinsed and drained); ½ cup Castelvetrano Olive (1/2 cup castelvetrano olives, halved); 1 cup Cherry Tomato (1 cup cherry tomatoes, halved); ½ cup Pepperoncini (1/2 cup sliced pepperoncini peppers); 1 cup Persian Cucumber (1 cup Persian cucumber, sliced in half moons); ¼ cup Red Onion (1/4 cup thinly sliced red onion); ¼ cup Dill (1/4 cup fresh dill, chopped (plus more for serving)); ¼ cup Parsley (1/4 cup fresh parsley, chopped (plus more for serving)); ¼ cup Basil (1/4 cup fresh basil leaves, chopped (plus more for serving)); 6 oz Feta Cheese (6 oz feta cheese); 0 tsp Table Salt (salt and pepper to taste + 1/2 teaspoon salt, plus more to taste); ½ cup Olive Oil (1/2 cup olive oil); 3 tbsp Red Wine Vinegar (3 tablespoons red wine vinegar); 1 tbsp Lemon Juice (1 tablespoon lemon juice); 2 tsp Honey (2 teaspoons honey); 1 tsp Dijon Mustard (1 teaspoon dijon mustard); 2 cloves Garlic (2 cloves garlic, finely minced or pressed); ¼ tsp Black Pepper (1/4 teaspoon black pepper, plus more to taste)

Mediterranean Chickpea Pasta Salad - Sides (Greek)

30 minGreek

Servings10

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Pescatarian
Egg Free

Ingredients

For 10 servings

Orzo1 lb · 1 pound orzo
Chickpeas15 oz · 15 oz can chickpeas, rinsed and drained
Castelvetrano Olive½ cup · 1/2 cup castelvetrano olives, halved
Cherry Tomato1 cup · 1 cup cherry tomatoes, halved
Pepperoncini½ cup · 1/2 cup sliced pepperoncini peppers
Persian Cucumber1 cup · 1 cup Persian cucumber, sliced in half moons
Red Onion¼ cup · 1/4 cup thinly sliced red onion
Dill¼ cup · 1/4 cup fresh dill, chopped (plus more for serving)
Parsley¼ cup · 1/4 cup fresh parsley, chopped (plus more for serving)
Basil¼ cup · 1/4 cup fresh basil leaves, chopped (plus more for serving)
Feta Cheese6 oz · 6 oz feta cheese
Table Salt0 tsp · salt and pepper to taste + 1/2 teaspoon salt, plus more to taste
Olive Oil½ cup · 1/2 cup olive oil
Red Wine Vinegar3 tbsp · 3 tablespoons red wine vinegar
Lemon Juice1 tbsp · 1 tablespoon lemon juice
Honey2 tsp · 2 teaspoons honey
Dijon Mustard1 tsp · 1 teaspoon dijon mustard
Garlic2 cloves · 2 cloves garlic, finely minced or pressed
Black Pepper¼ tsp · 1/4 teaspoon black pepper, plus more to taste

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Steps

1Cook the pasta in salted water according to the package instructions. Once al dente, drain, rinse the pasta with cold water.
2Add the pasta and all of the other pasta salad ingredients to a large mixing bowl.
3Make the dressing
4Add the dressing ingredients to a mixing bowl and whisk together until well combined.
5Pour the dressing over the salad and toss until well combined.
6Garnish with additional fresh herbs.
7Serve immediately or cover and refrigerate until ready to serve.