Mediterranean Chickpea Pasta Salad With Feta & Olives – Fresh, Bright, and Satisfying
This pasta salad brings bold Mediterranean flavors to your table with almost no fuss. It’s hearty enough for lunch, colorful enough for a potluck, and simple enough for weeknights. You get tangy feta, briny olives, crunchy veggies, and a lemon-herb dressing that wakes everything up.
Chickpeas add extra protein and fiber, so it actually fills you up. Make it once and it’ll quickly become a staple.
Mediterranean Chickpea Pasta Salad With Feta & Olives - Fresh, Bright, and Satisfying
Ingredients
- 8 ounces short pasta (penne, rotini, fusilli, or bow-tie)
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 cup cherry or grape tomatoes, halved
- 1 small cucumber, diced (Persian or English cucumbers work best)
- 1/3 cup red onion, finely sliced or diced
- 1/2 cup Kalamata olives, pitted and sliced
- 3/4 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped (optional but recommended)
- 1/4 cup extra-virgin olive oil
- 2–3 tablespoons fresh lemon juice (plus zest from 1 lemon, optional)
- 1 tablespoon red wine vinegar
- 1–2 teaspoons Dijon mustard
- 1 clove garlic, finely grated or minced
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt, more to taste
- 1/4 teaspoon black pepper
Instructions
- Cook the pasta: Boil in well-salted water until just al dente.Don’t overcook—soft pasta won’t hold up in the salad.
- Rinse and cool: Drain and rinse under cold water to stop the cooking and remove extra starch. Shake off excess water well.
- Whisk the dressing: In a small bowl, whisk olive oil, lemon juice, red wine vinegar, Dijon, garlic, oregano, salt, and pepper. Add lemon zest if you like a brighter kick.
- Prep the vegetables: Halve tomatoes, dice cucumber, slice onion, and chop herbs.Slice the olives and crumble the feta.
- Combine the base: In a large bowl, add the cooled pasta, chickpeas, tomatoes, cucumber, red onion, and olives.
- Dress and toss: Pour most of the dressing over the salad and toss gently to coat. Taste and adjust salt, pepper, or lemon.
- Finish with feta and herbs: Fold in the feta, parsley, and mint. Add the remaining dressing if needed for moisture and flavor.
- Rest briefly: Let it sit 10–15 minutes so the flavors mingle.Serve slightly chilled or at room temperature.
What Makes This Recipe So Good
- Big flavor, minimal effort: A quick homemade dressing and a few pantry ingredients deliver restaurant-worthy taste.
- Balanced and satisfying: Pasta for comfort, chickpeas for protein, and plenty of vegetables for freshness and crunch.
- Great for meal prep: Tastes even better after a few hours. Holds up well in the fridge for days.
- Customizable: Swap the pasta shape, switch the herbs, or adjust the olives and feta to suit your taste.
- All-season friendly: Works with winter pantry staples and summer garden produce alike.
What You’ll Need
- 8 ounces short pasta (penne, rotini, fusilli, or bow-tie)
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 cup cherry or grape tomatoes, halved
- 1 small cucumber, diced (Persian or English cucumbers work best)
- 1/3 cup red onion, finely sliced or diced
- 1/2 cup Kalamata olives, pitted and sliced
- 3/4 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped (optional but recommended)
For the dressing:
- 1/4 cup extra-virgin olive oil
- 2–3 tablespoons fresh lemon juice (plus zest from 1 lemon, optional)
- 1 tablespoon red wine vinegar
- 1–2 teaspoons Dijon mustard
- 1 clove garlic, finely grated or minced
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt, more to taste
- 1/4 teaspoon black pepper
How to Make It
- Cook the pasta: Boil in well-salted water until just al dente.
Don’t overcook—soft pasta won’t hold up in the salad.
- Rinse and cool: Drain and rinse under cold water to stop the cooking and remove extra starch. Shake off excess water well.
- Whisk the dressing: In a small bowl, whisk olive oil, lemon juice, red wine vinegar, Dijon, garlic, oregano, salt, and pepper. Add lemon zest if you like a brighter kick.
- Prep the vegetables: Halve tomatoes, dice cucumber, slice onion, and chop herbs.
Slice the olives and crumble the feta.
- Combine the base: In a large bowl, add the cooled pasta, chickpeas, tomatoes, cucumber, red onion, and olives.
- Dress and toss: Pour most of the dressing over the salad and toss gently to coat. Taste and adjust salt, pepper, or lemon.
- Finish with feta and herbs: Fold in the feta, parsley, and mint. Add the remaining dressing if needed for moisture and flavor.
- Rest briefly: Let it sit 10–15 minutes so the flavors mingle.
Serve slightly chilled or at room temperature.
Storage Instructions
- Refrigerate: Store in an airtight container for up to 4 days.
- Refresh before serving: Pasta absorbs dressing. Stir in a splash of olive oil and a squeeze of lemon to revive it.
- Keep textures crisp: If you plan to store for several days, add tomatoes and cucumbers fresh on the day you serve.
- Avoid freezing: The vegetables and pasta don’t thaw well and become mushy.
Why This Is Good for You
- Fiber-rich: Chickpeas and whole-grain pasta (if you choose it) support digestion and keep you full longer.
- Healthy fats: Extra-virgin olive oil provides heart-friendly monounsaturated fats and adds flavor without heavy sauces.
- Plant-forward: Plenty of vegetables plus herbs deliver vitamins, minerals, and antioxidants.
- Balanced meal: Carbs from pasta, protein from chickpeas and feta, and fats from olive oil create steady energy.
What Not to Do
- Don’t overcook the pasta: Go for al dente so the salad stays firm and pleasant to eat.
- Don’t skip rinsing canned chickpeas: It reduces excess sodium and improves flavor.
- Don’t drown it in dressing: Start with less and add more as needed. You can’t take it back once it’s soggy.
- Don’t add herbs too far in advance: Fresh herbs bruise and fade.
Fold them in near serving time for the best taste and color.
- Don’t use watery cucumbers without seeding: If using a standard cucumber, scoop out seeds to avoid excess moisture.
Alternatives
- Pasta swaps: Use whole-wheat pasta, chickpea pasta for extra protein, or orzo for a smaller shape. Gluten-free pasta works too—just cook it carefully.
- Protein upgrades: Add grilled chicken, shrimp, or canned tuna. For vegetarian options, toss in marinated tofu or extra chickpeas.
- Veggie variations: Bell peppers, artichoke hearts, roasted red peppers, baby spinach, or sun-dried tomatoes all fit nicely.
- Cheese choices: Try goat cheese for creaminess, or skip cheese and add capers for a briny, dairy-free punch.
- Herb swaps: Basil or dill can replace parsley and mint.
Oregano and thyme also play well here.
- Dressing twists: Add a pinch of crushed red pepper, a spoonful of pesto, or a touch of honey if you want a softer acidity.
FAQ
Can I make this ahead?
Yes. It tastes even better after a few hours in the fridge. If you’re making it a day ahead, hold back some dressing and herbs, then add them right before serving.
What pasta shape works best?
Short shapes with ridges like fusilli, rotini, or penne hold dressing well and are easy to scoop.
Orzo works too, especially for picnics or buffets.
How do I prevent the salad from drying out?
Pasta absorbs dressing over time. Save a few tablespoons of dressing and stir it in just before serving. A small splash of olive oil and lemon helps bring it back to life.
Is it okay to use canned olives and jarred feta?
Absolutely.
Choose good-quality Kalamata olives and a block of feta packed in brine if possible. It makes a noticeable difference in flavor and texture.
Can I make it vegan?
Yes. Skip the feta or use a dairy-free feta alternative.
You’ll still have plenty of flavor from the olives, herbs, and dressing.
What if I don’t have red wine vinegar?
Use white wine vinegar or apple cider vinegar. Balsamic will be sweeter and darker, so use sparingly and adjust lemon juice to balance.
Does this travel well for work lunches or picnics?
It’s a great traveler. Pack it in a sealed container and keep it chilled.
Add a little extra dressing right before eating if it seems dry.
Final Thoughts
This Mediterranean Chickpea Pasta Salad with Feta & Olives hits that sweet spot between fresh and filling. It’s easy to assemble, flexible with ingredients, and friendly to make ahead. Keep the dressing bright, the pasta al dente, and the herbs fresh, and you’ll have a reliable go-to for lunches, dinners, or any gathering.
Once you’ve made it your way, you’ll wonder how you ever entertained without it.
