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Mediterranean Chickpea Pasta Salad With Feta & Olives - Fresh, Bright, and Satisfying

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Ingredients Method

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

Method
 

  1. Cook the pasta: Boil in well-salted water until just al dente. Don’t overcook—soft pasta won’t hold up in the salad.
  2. Rinse and cool: Drain and rinse under cold water to stop the cooking and remove extra starch. Shake off excess water well.
  3. 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.
  4. Prep the vegetables: Halve tomatoes, dice cucumber, slice onion, and chop herbs. Slice the olives and crumble the feta.
  5. Combine the base: In a large bowl, add the cooled pasta, chickpeas, tomatoes, cucumber, red onion, and olives.
  6. Dress and toss: Pour most of the dressing over the salad and toss gently to coat. Taste and adjust salt, pepper, or lemon.
  7. Finish with feta and herbs: Fold in the feta, parsley, and mint. Add the remaining dressing if needed for moisture and flavor.
  8. Rest briefly: Let it sit 10–15 minutes so the flavors mingle. Serve slightly chilled or at room temperature.