Gluten-Free Pasta Salad
Made with chickpea pasta, this high-protein salad combines a variety of veggies — including cucumbers, tomatoes, and red onion — with feta cheese and a tangy Greek-inspired dressing.
Ingredients
Salad
- 12 oz. short chickpea pasta (such as shells, elbows, or fusilli)
- 1 medium English cucumber, diced
- 1½ cups grape tomatoes, halved
- ½ cup pitted kalamata olives, chopped
- ¼ cup pitted green olives, chopped
- ⅓ cup finely diced red onion
- ¼ cup loosely packed parsley leaves, finely chopped
- 6 oz. crumbled feta cheese
- Sea salt, to taste
- Freshly ground black pepper, to taste
Dressing
- 1 clove garlic, minced
- ¼ cup lemon juice
- ¼ cup extra-virgin olive oil
- 2 tbs. red-wine vinegar
- 1 tsp. dried oregano
- ½ tsp. sea salt
- ½ tsp. black pepper
Directions
STEP 1
Cook the pasta: Bring a large pot of water to a boil.
STEP 2
Add the chickpea pasta and cook according to package directions. Once it’s al dente, strain and rinse under cool water to stop the cooking.
STEP 3
Prepare the dressing: Whisk the garlic, lemon juice, olive oil, vinegar, oregano, salt, and pepper in a small bowl until combined.
STEP 4
Prepare the salad: Place the cooled pasta in a large bowl and pour the dressing over it; stir to coat the pasta.
STEP 5
Add the cucumber, tomatoes, olives, red onion, parsley, and crumbled feta, and stir to combine. Taste and add more salt, pepper, or lemon juice as needed.
STEP 6
Refrigerate for one hour before serving, then enjoy within four days.
Photography: Terry Brennan; Stylist: Betsy Nelson
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Maddie Augustin is a Minneapolis-based recipe developer.
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