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a plain bowl of bow-tie pasta with chickpeas, diced cucumber, halved cherry tomatoes, dark olive halves, thin red-onion slices and crumbled feta in a light herb vinaigrette
Rachel Kim

Greek Pasta Salad

Chickpeas make this Greek pasta salad substantial without adding chicken, while cucumber, feta and olives keep the familiar salty-crisp balance. Cut the cucumber into small pieces that fit with the farfalle. Big chunks leave the pasta carrying most of the dressing and make each forkful uneven. A red-wine and oregano dressing works through the chickpeas first, then the feta goes in gently at the end so some crumbles stay intact around the bow ties.
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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 in water with the tablespoon salt until fully tender. Drain, rinse briefly under cool water and drain thoroughly.
  2. Whisk oil, vinegar, oregano, Dijon, dressing salt and pepper in a large bowl. Add chickpeas and stir to coat.
  3. Fold in pasta, cucumber, tomatoes, olives and red onion. Add feta last and toss gently so the crumbles stay partly intact.
  4. Serve cool, or cover and refrigerate promptly for at least 30 minutes.
  5. Stir before serving and refrigerate leftovers within 2 hours.