Description
For the Salad:
12 oz pasta (penne, rotini, or your choice)
1 can (15 oz) chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1 cucumber, diced
½ cup Kalamata olives, pitted and sliced
½ cup crumbled feta cheese
¼ cup red onion, thinly sliced
1 tablespoon fresh parsley, chopped
For the Dressing:
¼ cup olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano
1 teaspoon Dijon mustard
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
Directions:
Cook pasta according to package instructions. Drain and rinse under cold water to cool.
In a large bowl, combine the cooked pasta, chickpeas, cherry tomatoes, cucumber, olives, feta, red onion, and parsley.
In a small bowl, whisk together olive oil, red wine vinegar, oregano, Dijon mustard, garlic powder, salt, and black pepper.
Pour the dressing over the salad and toss gently to combine.
Serve immediately or refrigerate for 30 minutes to allow the flavors to meld.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Kcal: 350 kcal per serving
Servings: 4
