Description
A refreshing Mediterranean pasta salad with rotini, chickpeas, cucumber, tomatoes, feta, and a zesty oil-free vinaigrette. Light, protein-packed, and perfect for summer.
Ingredients
8 oz rotini pasta
1 can (15 oz) chickpeas, rinsed
1 medium cucumber, seeds removed
1 cup cherry tomatoes
½ cup kalamata olives
1/2 cup red onion
1 cup crumbled feta cheese
3 tbsp rice vinegar (substitute for red wine vinegar)
1 tsp kosher salt
½ tsp ground black pepper
1 tsp Dijon mustard
Instructions
Boil salted water, cook pasta 8 minutes, drain, and rinse with cold water
Dice cucumber and red onion; quarter cherry tomatoes
Combine pasta, chickpeas, vegetables, and feta in a bowl
Whisk dressing: mix rice vinegar, salt, pepper, and Dijon mustard
Toss salad with dressing; chill 30 minutes before serving
Notes
Roasted red peppers can replace bacon for sweetness
Use room-temperature feta to prevent sogginess
Gluten-free pasta optional
- Prep Time: 15
- Cook Time: 5
- Category: Lunch
- Method: No-Cook (with cooked pasta)
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 170
- Sugar: 1g
- Sodium: 500mg
- Fat: 5.5g
- Saturated Fat: 3g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 0mg