This Easy Greek Pasta Salad Recipe Is High In Fiber & Protein (20 Minutes) by Jan Mostrom
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Looking for a quick and easy lunch or dinner idea? Look no further than this wonderful 20-minute Greek pasta salad recipe with chickpeas. This easy pasta salad recipe is nutritious and full of vegetables, fiber and protein. The salad recipe comes together in just four easy steps, and before you know it you have a delicious vegetarian salad to enjoy!
To make this high-fiber and high-protein recipe you will need to gather the following wholesome, gluten-free ingredients from you fridge and pantry: olive oil, a lemon for juicing and zesting, Dijon mustard, honey, dried oregano, pasta (regular or gluten-free), chickpeas, cucumber, cherry tomatoes, bell pepper, kalamata olives, red onion, feta, fresh herbs, sea salt and black pepper.
This Greek salad recipe is loaded with health benefits! Check out the health benefits of chickpeas, the health benefits of feta (feta may be the healthiest cheese in the world), the health benefits of tomatoes and the health benefits of cucumbers. This Greek salad is a healthy part of the heart-healthy Mediterranean Diet.
The vegetarian salad recipe is fantastic for lunch, as a light dinner or even as a side dish with your favorite dinner recipes. The Greek-inspired pasta salad is also a good meal-prep recipe.
Cuisine: Greek / American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6
Ingredients
Dressing
- 1/4 cup extra virgin olive oil
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon dried oregano
- 3/4 teaspoon salt (or to taste)
- freshly ground black pepper, to taste
Salad
- 8 ounces short pasta (fusilli, penne or orzo work well)
- 15 ounces (1 can) chickpeas or 1 1/2 cups cooked chickpeas
- 1 small cucumber, diced
- 1 1/2 cup cherry tomatoes, halved
- 1 bell pepper, diced (red, yellow, green or orange)
- 1/2 cup kalamata olives, halved if large
- 1/2 small red onion, thinly sliced
- 1 cup feta, crumbled
- 3 tablespoons fresh parsley or dill, chopped
Here's how to make it:
- Cook the pasta in salted water according to directions for al dente. Drain and rinse with cool water. Set aside. (For a gluten-free salad, use gluten-free pasta.)
- To make the dressing, add all the ingredients into a small bowl or mason jar. Shake or whisk to combine. Set aside.
- Add the chickpeas, cucumber, tomatoes, pepper, olives, red onion, feta and fresh herbs to a large salad bowl.
- Add the pasta on top of the veggies and then the dressing. Toss to combine.
- Serve. Store any leftovers in an airtight container in the fridge for up to six days.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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