Greek Pasta Salad

• servings: 4 servings
• active time: 20 minutes
• total time: 20 minutes

Ingredients

¼ cup extra virgin olive oil

3 tablespoons lemon juice

1 teaspoon lemon zest

1 teaspoon Dijon mustard

1 teaspoon honey

1 teaspoon dried oregano

¾ teaspoon salt (+ 2 twists black pepper)

8 ounces short pasta (casarecce, fusilli, penne, or orzo)

1 can (15 oz) chickpeas (or 1½ cups cooked chickpeas - optional)

1 small cucumber (diced)

1½ cup cherry tomatoes (halved)

½ green bell pepper (diced)

½ cup kalamata olives (halved if large)

½ small red onion (thinly sliced)

1 cup feta (crumbled)

3 tablespoons fresh parsley (chopped, or dill)

Directions

Make the Dressing: Whisk ¼ cup extra virgin olive oil, 3 tablespoons lemon juice and 1 teaspoon lemon zest, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 teaspoon dried oregano, ¾ teaspoon salt, and 2 twists pepper in a large bowl.

Add 1 can (15 oz) chickpeas (drained and rinsed) and let them marinate while prepping the rest.

Cook the Pasta: Boil 8 ounces short pasta in salted water until al dente. Drain and rinse under cold water to stop cooking.

Add Veggies and Feta: Chop 1 small cucumber, 1½ cup cherry tomatoes, ½ green bell pepper, ½ cup kalamata olives, ½ small red onion, and 3 tablespoons fresh parsley. Add them to the bowl with the chickpeas. Crumble in 1 cup feta.

Combine and Chill: Toss in the cooled pasta and mix well before serving.

Nutrition

• Serving Size: 1 of 4
• Calories: 592 kcal
• Total Fat: 25 g
• Saturated Fat: 7 g
• Unsaturated Fat: 15 g
• Cholesterol: 46 mg
• Sodium: 1721 mg
• Total Carbohydrate: 67 g
• Dietary Fiber: 8 g
• Total Sugars: 9 g
• Protein: 28 g