Description
This Chickpea Pasta Salad is going to be your new favorite pasta salad! It’s packed with fresh herbs and veggies and works so well as a summer side or pair it with some protein for a light yet filling summer dinner.
Ingredients
Units
Scale
- 1 pound orzo
- 15 oz can chickpeas, rinsed and drained
- 1/2 cup castelvetrano olives, halved
- 1 cup cherry tomatoes, halved
- 1/2 cup sliced pepperoncini peppers
- 1 cup Persian cucumber, sliced in half moons
- 1/4 cup thinly sliced red onion
- 1/4 cup fresh dill, chopped (plus more for serving)
- 1/4 cup fresh parsley, chopped (plus more for serving)
- 1/4 cup fresh basil leaves, chopped (plus more for serving)
- 6 oz feta cheese
- salt and pepper to taste
Dressing
- 1/2 cup olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 2 teaspoons honey
- 1 teaspoon dijon mustard
- 2 cloves garlic, finely minced or pressed
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
Instructions
- Cook the pasta in salted water according to the package instructions. Once al dente, drain, rinse the pasta with cold water.
- Add the pasta and all of the other pasta salad ingredients to a large mixing bowl.
- Make the dressing: Add the dressing ingredients to a mixing bowl and whisk together until well combined.
- Pour the dressing over the salad and toss until well combined.
- Garnish with additional fresh herbs.
- Serve immediately or cover and refrigerate until ready to serve.