Description
Experience the vibrant flavors of summer with this refreshing Greek Pasta Salad recipe. Bursting with fresh vegetables, creamy feta cheese, and protein-packed chickpeas, this dish is perfect for picnics, BBQs, or a quick weekday lunch. In just 10 minutes, you can prepare a colorful, satisfying meal that’s not only delicious but also healthy. The combination of zesty dressing and crunchy veggies makes every bite a delight. Serve it as a main dish or a side, and watch it become the star of your summer gatherings!
Ingredients
Scale
- 150g fusilli pasta
- 400g canned chickpeas
- ½ cucumber
- 10 cherry tomatoes
- 100g vegan feta cheese
- 1 green pepper
- 30g kalamata olives
- Fresh parsley
- Red onion
- Dressing: olive oil
- red wine vinegar
- lemon juice/zest
- garlic
- oregano
- salt
- black pepper
Instructions
- Cook fusilli pasta according to package directions. Drain and rinse under cold water.
- If desired, roast chickpeas with olive oil and oregano in an air fryer at 200°C for 10 minutes; otherwise, simply drain and rinse.
- Dice cucumber, green pepper, red onion; halve cherry tomatoes; crumble feta; and chop olives.
- In a jar, combine dressing ingredients: olive oil, vinegar, lemon juice/zest, garlic, oregano, salt, and pepper. Shake well.
- In a large bowl, mix pasta with all salad ingredients and pour over dressing. Toss gently to combine.
- Serve immediately or refrigerate for at least 30 minutes to enhance flavors.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Mixing
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg