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an overhead shot of a greek pasta salad in a large bowl with chickpeas, olives, pasta, cucumbers, tomatoes, and other Greek ingredients.

Greek Pasta Salad

Author: By The Forkful
515kcal
No ratings yet
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Prep 10 minutes
Total 10 minutes
This easy Greek pasta salad recipe is the perfect summer lunch. It’s made with plenty of fresh, healthy vegetables, pasta, tangy feta, fresh herbs, and a simple and delicious dressing.
Servings 4 portions
Course Salads
Cuisine Greek

Ingredients

  • 400 g tinned chickpeas drained
  • 150 g fusilli pasta
  • ½ cucumber diced
  • 10 cherry tomatoes halved
  • 100 g vegan feta cheese diced
  • 1 green pepper diced
  • 30 g kalamata olives diced
  • 20 g fresh parsley
  • 1 red onion diced
For the dressing:
  • 3 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • 1 lemon zest and juice
  • 1 teaspoon dried oregano
  • 1 garlic clove minced
  • salt and pepper to taste

Equipment

Method

  1. Cook your pasta according to the package instructions, drain, and then rinse under cold water to cool the pasta.
    150 g fusilli pasta
  2. If you want crispy chickpeas, drizzle them in a little olive oil and oregano, and cook in the air fryer at 200C for 10 minutes. Alternatively, drain and rinse them and add to your salad as they are.
    400 g tinned chickpeas
  3. While the pasta is cooking, dice your red onion, green peppers, parsley, and cucumber, Crumble the feta and halve your tomatoes and olives so everything is a roughly similar size.
    ½ cucumber, 10 cherry tomatoes, 100 g vegan feta cheese, 1 green pepper, 20 g fresh parsley, 1 red onion, 30 g kalamata olives
  4. Make the dressing by simply combining all of the dressing ingredients in a jar and shaking vigorously. Taste and adjust to suit your preferences.
    3 tbsp olive oil, 1 tbsp red wine vinegar, 1 lemon, 1 tsp dried oregano, 1 garlic clove, salt and pepper
  5. Add all the pasta salad ingredients to a large salad bowl and pour over the dressing before gently tossing the salad to ensure everything is fully coated.
  6. Serve immediately.

Nutrition

Serving1gCalories515kcalCarbohydrates67gProtein19gFat21gSaturated Fat5gPolyunsaturated Fat3gMonounsaturated Fat10gCholesterol22mgSodium423mgPotassium705mgFiber12gSugar10gVitamin A943IUVitamin C59mgCalcium227mgIron5mg

Notes

If you are preparing this salad ahead of time or as a meal prep for lunches throughout the week, reserve the dressing and only add it when you are ready to serve your salad. This will ensure your Greek pasta salad lasts longer and the vegetables do not wilt.
Store undressed leftovers in the refrigerator in an airtight container for up to 5 days.

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