Healthy Summer Pasta Salad
A vibrant and healthy pasta salad featuring whole grain or chickpea pasta, fresh vegetables, and a zesty vinaigrette, perfect for summer gatherings.
Ingredients
- 16 oz whole grain or chickpea rotini or fusilli
- 2 cups cherry tomatoes, halved
- 1 large English cucumber, diced
- 2 medium bell peppers (red and yellow), diced
- 1/2 small red onion, finely minced
- 15 oz can chickpeas, rinsed and drained
- 1/2 cup crumbled feta cheese
- 1/2 cup fresh parsley and basil, chopped
- 1/3 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 2 cloves garlic, minced
- Dried oregano, salt, and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain and rinse under cold water.
- Dice the cucumber, bell peppers, and red onion into uniform pieces. Halve the cherry tomatoes. Place all vegetables and chickpeas in a large mixing bowl.
- In a small bowl, combine olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper. Whisk until emulsified.
- Add cooled pasta to the bowl with vegetables and chickpeas. Pour dressing over and toss gently to combine.
- Fold in feta cheese and fresh herbs. Cover and refrigerate for at least 30 minutes before serving.
Notes
For best flavor, let the salad sit in the fridge for a few hours. Adjust seasoning before serving.