Easy Mediterranean Pasta Salad
Servings 4
Ingredients
For the salad
- 8 oz fusilli pasta
- 1 English cucumber diced
- 1 pint cherry tomatoes halved
- 1/2 small red onion thinly sliced
- 1/2 cup crumbled feta cheese
- 540 mls chickpeas drained and rinsed
For the dressing
- 1/4 cup olive oil
- 3 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp dried oregano
- 1 garlic clove minced
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Bring a large pot of heavily salted water to a boil. Cook the fusilli according to package directions, then drain and rinse with cold water until completely cool.
- While the pasta cooks, make the dressing. In a large serving bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, oregano, garlic, salt, and pepper until emulsified.
- Add the cooled pasta to the bowl and toss to coat in the dressing. Add the cucumber, cherry tomatoes, red onion, feta, and chickpeas. Toss everything together until evenly coated.
- Serve immediately, or refrigerate until ready to eat. This simple summer pasta salad keeps well for up to 3 days.