This Greek pasta salad is packed with fresh tomatoes, cucumber, red onion, artichoke hearts, chickpeas, and kalamata olives. Tossed with a quick Mediterranean-style vinaigrette for the perfect summer meal.
16ouncesshort cut pasta, dry (gluten-free, if needed)
15ouncecan water packed artichoke hearts, drained and chopped
15ouncecan chickpeas, drained and rinsed
1 ½cupscherry tomatoes, halved
½cuppitted kalamata olives, halved
1Persian cucumber, thinly sliced (sub 2 mini cucumbers)
½red onion, finely chopped
1small bunch EACH: parsley and dill, chopped (about ½ cup each)
Optional, feta cheese to serve
¼cupred wine vinegar
Juice from 1 lemon, about 3 tablespoons
2tablespoonsminced fresh oregano, sub 1 tablespoon dried oregano
Freshly ground black pepper, to taste
To make the vinaigrette, whisk all ingredients together and set it aside until ready to use.
⅓ cup olive oil, ¼ cup red wine vinegar, Juice from 1 lemon, 2 tablespoons minced fresh oregano, 1 tablespoon Dijon mustard, 2 teaspoons honey, 2 cloves garlic, Freshly ground black pepper
Cook the pasta in heavily salted water according to the package directions. Strain, and run under cold water until the pasta has cooled completely. Toss with olive oil to prevent clumping.
16 ounces short cut pasta
In a large mixing bowl, add the pasta along with the remaining ingredients (except the feta) and toss to combine. Serve immediately with crumbled feta over the top or store in an airtight container in the fridge for up to four days.
15 ounce can water packed artichoke hearts, 15 ounce can chickpeas, 1 ½ cups cherry tomatoes, ½ cup pitted kalamata olives, 1 Persian cucumber, ½ red onion, 1 small bunch EACH: parsley and dill, Optional