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A bowl of pasta salad with feta cheese.

Greek Pasta Salad

Print Recipe
Course Salad
Cuisine Greek
Servings 8 Servings

Ingredients
  

  • 16 ounces short pasta of choice
  • 3 tablespoons kosher salt
  • 1 (15-ounce) can chickpeas, drained
  • 1 pint grape tomatoes, halved
  • 1 long seedless cucumber, diced
  • ½ cup sliced pitted olives
  • ⅓ cup diced red onion
  • 1 teaspoon kosher salt
  • ½ cup feta cheese, cubed, plus more to taste
  • 3 sprigs fresh dill, finely chopped
  • Vinaigrette:
  • ½ cup red wine vinegar
  • 1 cup olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon dried oregano leaves
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • ¼ teaspoon cracked black pepper

Instructions
 

  • Fill a large pot about ¾ of the way up. Bring to a vigorously boiling point, then add the salt. Stir in the pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until al dente, about 9 minutes; rinse with cold water and drain well.
  • In a large bowl, combine the cooked pasta with chickpeas, tomatoes, cucumbers, olives, onions, and salt; toss to combine.
  • In a small bowl, whisk red wine vinegar, olive oil, Dijon mustard, oregano, garlic powder, salt, and black pepper.
  • Pour vinaigrette over the pasta salad and toss to combine. Top the salad with feta cheese, cover, and refrigerate for 2 hours for the flavors to develop.
  • Garnish the pasta salad with dill and enjoy!
Keyword Greek Pasta Salad, Healthy Greek Pasta Salad, Mediterranean Pasta Salad, Pasta Salad Recipe