The classic Greek flavors of lemon, olive oil, garlic and oregano come together to create this crowd-pleasing pasta salad. Feta cheese and Kalamata olives provided added creaminess and a hearty dose of healthy monounsaturated fatty acids. If you’re throwing a BBQ or hosting a pool party, this dish is perfect for summer entertaining and can be assembled up to a day in advance. For maximum flavor, add the vinaigrette right before serving. This dish would be great with grilled chicken but is satisfying on its own thanks to the hearty whole wheat pasta and protein-packed chickpeas.
Greek Pasta Salad with Chickpeas
$1.56 per serving
- 8 ounces whole wheat penne or rotini
- 14 oz canned chickpeas – drained and rinsed
- 1 cup cherry tomatoes – sliced in half
- 1 cup diced cucumber
- ½ cup red onion – sliced thinly
- 4 ounces feta cheese – crumbled
- 12 kalamata olives – pitted and thinly sliced
- ¼ cup minced parsley
- 2 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 3 tablespoons extra virgin olive oil
- 1 garlic clove – grated
- 1 teaspoon dried oregano
- salt and pepper to taste
- Cook pasta according to package directions and set aside in a medium bowl.
- Add chickpeas, tomatoes, cucumber, red onion, feta, olives and parsley to the pasta and toss to combine.
- In a small bowl, whisk together the vinaigrette then drizzle on top of the pasta salad. Toss salad until evenly coated with the vinaigrette then check for seasoning. Adjust accordingly with salt and pepper before serving.
Notes: Grating garlic with a grater such as a Microplane is an easy way to ensure that no one bites on a large piece of raw garlic.
Nutrition Facts (per serving): 320 calories, 13.8 g fat, 3.6 g sat fat, 0 g trans fat, 13 mg cholesterol, 278 mg sodium, 44.2 g carb, 8.9 g fiber, 12.9 g protein 2 g sugar
Guest post written by Anne-Marie Kovacs & Audrey van Petegem ofThe Succulent Wife. This material is provided for informational use only. You should consult with your doctor.