Ingredients
Pasta (whole wheat) 8 oz (225g) (use rotini or penne; substitute gluten-free)
Cherry Tomatoes 1 pint (halved; replace with grape tomatoes)
Kalamata Olives 1/2 cup (switch with green or black olives)
Red Onion 1 small (minced; substitute diced green onion)
Cucumber 1 medium (chopped; replace with zucchini)
Chickpeas (canned) 15 oz (425g) (rinsed; substitute tofu cubes)
Feta Cheese 1 cup crumbled (opt for vegan feta)
Herbs 1/4 cup (fresh oregano, parsley, and basil; use frozen blend)
Olive Oil 2 tbsp (use light or extra virgin; substitute sunflower oil)
Lemon Juice 1 tbsp (adjust with lime for citrus twist)
Instructions
Cook pasta al dente per package instructions and cool
Combine pasta, cherry tomatoes, olives, red onion, cucumber, chickpeas, and feta in a large bowl
Whisk olive oil, lemon juice, and herbs in a separate bowl; pour over salad and toss to coat
Chill at least 1 hour before serving to allow flavors to meld
Notes
Flavors deepen when refrigerated up to 24 hours
Replace olive oil with sunflower oil for a non-vegetarian version
Store leftovers in an airtight container for up to 2 days
- Prep Time: 20
- Cook Time: 10
- Category: Meals
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 4g
- Sodium: 1200mg
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 30mg