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Greek Pasta Salad on a plate
Andrew Fowler

Greek Pasta Salad

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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 12 oz dry farfalle
  • 1 tbsp fine salt for pasta water
  • 1/3 cup olive oil
  • 3 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 1/2 tsp Dijon mustard
  • 1/4 tsp fine salt for dressing
  • 1/4 tsp black pepper
  • 1 can chickpeas 15 oz, drained and rinsed
  • 1 cup diced English cucumber
  • 1 cup halved cherry tomatoes
  • 1/3 cup pitted Kalamata olives halved
  • 1/4 cup thinly sliced red onion
  • 4 oz feta crumbled

Method
 

  1. Boil farfalle with tablespoon salt until fully tender. Drain, briefly cool-rinse, and drain thoroughly.
  2. Whisk oil, vinegar, oregano, Dijon, dressing salt, and pepper in large bowl; coat chickpeas.
  3. Fold in pasta, cucumber, tomatoes, olives, and onion. Add feta last; gently toss to keep crumbles partly intact.
  4. Serve cool or cover and promptly refrigerate at least 30 minutes.
  5. Stir before serving; refrigerate leftovers within 2 hours.