Pin this There's something about mid-summer afternoons that makes you crave a bowl of something bright and cool, not heavy with mayo or cream. I stumbled onto this version of a pasta salad years ago when I needed to bring something to a rooftop dinner and realized I had chickpeas, a handful of vegetables, and good olive oil. The combination felt borrowed from every Mediterranean table I'd ever seen, but when people asked for the recipe, they seemed genuinely surprised it was so straightforward.
I made this for a potluck where someone brought store-bought tabbouleh, and honest to god, mine disappeared first. What stuck with me wasn't smugness—it was realizing how much better food tastes when you've just tossed it together in your own kitchen, even if it takes less time than scrolling your phone.
Ingredients
- Short pasta (penne, fusilli, or farfalle), 250 g (9 oz): Choose something with shape and texture that holds the dressing instead of sliding off. I've learned the hard way that thin spaghetti gets lost in this salad.
- Chickpeas (canned, drained and rinsed), 1 can (400 g/14 oz): They give you protein and substance without heaviness. Rinsing them matters—it washes away the slickness that makes salad feel cloying.
- Feta cheese (crumbled), 120 g (4 oz): Real feta, not the pre-crumbled kind if you can help it. It tastes sharper and actually tastes like something, not just salt.
- Cherry tomatoes (halved), 1 cup: Summer tomatoes are better, obviously, but good ones year-round will work. The halves matter because whole ones roll around.
- Cucumber (diced), 1: Use English cucumber if the regular kind is watery. You want it to stay crisp, not turn the whole bowl soggy.
- Red onion (finely chopped), 1/2: Don't skip this—it gives the salad a sharp backbone that ties everything together.
- Red bell pepper (diced), 1/2: Something about the sweetness balances the salty feta and briny olives.
- Kalamata olives (pitted and sliced), 1/4 cup: The brine is half the flavor, so don't rinse them. A little goes a long way.
- Fresh parsley (chopped), 2 tbsp: Fresh herbs matter here—they're not a garnish, they're the whole point.
- Extra-virgin olive oil, 4 tbsp: This is where you don't cheap out. Good oil is the dressing, everything else is just support.
- Fresh lemon juice, 2 tbsp: Squeeze it yourself. Bottled tastes tired and metallic.
- Dried oregano, 1 tsp: It blooms when it hits the oil and lemon, releasing something almost herbaceous and warm.
- Garlic clove (minced), 1 small: One is enough. More and you have a raw garlic salad instead of a pasta salad.
- Salt and freshly ground black pepper: Finish with both because the feta is already salty but the salad still needs seasoning.
Instructions
- Boil the pasta with intention:
- Get your water salted like the sea before it even comes to a boil—this is your only chance to season the pasta itself. Cook until al dente, which means it should have a tiny bit of resistance when you bite into it, then drain and run it under cold water while tossing it around so it cools evenly and doesn't clump.
- Build the salad bowl:
- Combine the cooled pasta, drained chickpeas, tomatoes, cucumber, onion, pepper, olives, and parsley in a large bowl. Don't overthink it—just get everything in there, and yes, the feta stays separate for now.
- Make the dressing in one small bowl:
- Whisk together the olive oil, lemon juice, oregano, minced garlic, salt, and pepper. Taste it before it meets the salad—it should make your mouth pucker slightly and taste herbaceous, not just oily.
- Dress and toss gently:
- Pour the dressing over the salad and toss everything together. The pasta will drink up the dressing as it sits, which is why people say this tastes better the next day.
- Add the feta last and barely toss:
- Scatter the crumbled feta over everything and give it one gentle toss—you want chunks of cheese throughout, not a crumbled mess.
- Taste and chill:
- Give it a taste and adjust salt or lemon if it needs it. Even 15 minutes in the fridge helps the flavors settle and the whole thing tastes more like itself.
Pin this The first time someone told me they'd made this for their family and actually had people ask for seconds was the moment it stopped being just a recipe and became something I could pass on. That's the whole point of recipes like this one—they're uncomplicated enough that everyone can make them, but thoughtful enough that they taste like you actually cared.
Transforming Leftovers
This salad keeps beautifully for two or three days, which makes it perfect for those moments when you need lunch sorted before noon. The pasta continues to soak up the dressing, so it actually tastes better the next day. If it seems dry when you open the container, drizzle a bit more lemon juice and olive oil over the top and it springs back to life.
Variations That Work
Add grilled chicken if you want it less vegetarian, or white beans instead of chickpeas if that's what you have. I've stirred through fresh arugula instead of parsley when it's what was in the drawer, and honestly it's better that way because the peppery bite complements the feta even more. Some days I add sun-dried tomatoes for depth, or a handful of pine nuts for texture.
Serving and Pairing
This works as a main course on its own, which is what makes it such a relief meal when you don't want to cook.
- Serve it chilled with cold white wine or sparkling water with a slice of lemon.
- Pair it with crusty bread to soak up any dressing left at the bottom of the bowl—that's the best part.
- It's the kind of salad that actually improves a simple grilled fish or chicken if you're having people over.
Pin this This salad has saved me more times than I can count, whether it's been a last-minute dinner or the thing I bring when I'm not sure what anyone else is making. It tastes like summer, tastes like you tried, and tastes like something you actually want to eat.
Recipe FAQs
- → What type of pasta works best for this dish?
Short pasta shapes like penne, fusilli, or farfalle are ideal as they hold the dressing and mix well with the other ingredients.
- → Can I prepare this in advance?
Yes, it benefits from chilling 15 minutes or more to meld the flavors, making it suitable for ahead preparation.
- → What variations can enhance this dish?
Add grilled chicken or tuna for more protein, or swap feta for vegan cheese to accommodate dietary needs.
- → How can I make this gluten-free?
Simply use gluten-free pasta while keeping all other ingredients the same for a safe alternative.
- → What beverages pair well with this salad?
Chilled white wine or sparkling water with lemon complements the fresh and zesty flavors perfectly.