Greek Chickpea Pasta Salad (Gluten-Free)
User Reviews
5
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Prep Time
15 mins
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Total Time
15 mins
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Servings
6 servings
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Calories
271 kcal
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Cuisine
Mediterranean, Greek, International
Greek Chickpea Pasta Salad (Gluten-Free)
Description
The salad uses gluten-free chickpea pasta cooked al dente to maintain firm texture and prevent mushiness. The cooled pasta is tossed with diced red onion, halved cherry tomatoes, fresh arugula, multiple colors of diced bell peppers, quartered cucumber, pitted sliced kalamata olives, and chunks or crumbles of feta cheese. This combination provides fresh crunch, saltiness from the olives and feta, and mild pepper flavor from the arugula.
The dressing is a classic Greek-style vinaigrette with extra-virgin olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and pepper. Tossing the salad in this dressing gives bright acidity and herbaceous notes that lift the hearty pasta and vegetables. Chilling the salad for at least 30 minutes allows flavors to meld and enhances the experience.
This pasta salad serves as a nutritious and satisfying cold dish ideal for summer meals or as an accompaniment to grilled meats or burgers. It stores well refrigerated, maintaining texture and flavor for a few days. The recipe notes emphasize precise pasta cooking, thorough cooling, and resting time to achieve the best taste and texture.
Suggested pairings include grilled chicken or a variety of burgers for a balanced meal, while the use of chickpea pasta contributes a higher protein content than typical wheat pasta.
Ingredients
Pasta Salad:
- 8 oz chickpea pasta fusilli, farfalle bowtie, rotini, or penne), I used Banza fusilli, dried
- ⅓ cup red onion finely diced
- 1 cup sweet cherry tomatoes halved
- 2 - 3 cups arugula fresh
- 1 medium red bell pepper de-seeded & chopped
- 1 medium bell pepper de-seeded & chopped, yellow or orange
- 1 medium green bell pepper de-seeded & chopped
- 1 ½ cups English cucumber sliced into quarter-moons (about 1 cucumber)
- ½ cup kalamata olives no pits & sliced
- 4 ounces feta cheese cut into ½ inch cubes or ½ cup crumbled
Greek Dressing:
- 2 tablespoon extra-virgin olive oil
- 1 large lemon juiced (~3 - 4 Tablespoons)
- 2 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 2 cloves garlic minced
- 1 teaspoon oregano dried
- ½ teaspoon salt more to taste
- ¼ teaspoon black pepper more to taste
Instructions
- Bring a large pot of salted water to a boil and add pasta. Cook according to the package until pasta is al dente. When done, strain the pasta and run it under cold water to cool it. Set it to the side.
- Meanwhile, make the dressing by whisking all the ingredients in a small bowl or cup. Taste it and adjust the seasonings to your liking.
- Add the cooled pasta to a large mixing bowl with the red onion, tomatoes, arugula, bell peppers, cucumber, olives, and feta cheese.
- Pour the dressing on top and gently toss to coat. Taste and adjust seasoning to your liking by adding more lemon, salt, pepper, and/or olive oil, if desired.
- For best results, place the pasta salad in the refrigerator for a least 30 minutes to marinate. If not, serve immediately and enjoy!
Notes
- Cook pasta to al dente by reducing cooking time slightly to keep firmness needed for pasta salad.
- Cool pasta completely before mixing to prevent wilting delicate vegetables like arugula and cucumber.
- Marinate the salad in the refrigerator for at least 30 minutes to develop fuller flavors.
- Use chickpea pasta for added protein content, approximately 15 grams per serving.
- Serve cold and avoid reheating to maintain texture and freshness.
- Pair well with grilled chicken or burgers for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Calories | 271kcal | 14% |
| Carbohydrates | 30g | 10% |
| Protein | 15g | 30% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 17mg | 6% |
| Sodium | 642mg | 27% |
| Potassium | 302mg | 6% |
| Fiber | 8g | 32% |
| Sugar | 5g | 10% |
| Vitamin A | 1757IU | 35% |
| Vitamin C | 85mg | 94% |
| Calcium | 163mg | 16% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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