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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.
pasta salad with veggies and feta
  • Makes 8 servings
  • Prep Time 15 minutes
  • Cook Time 8 minutes



  • 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


  • 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


Cook the pasta: Bring a large pot of water to a boil.
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.
Prepare the dressing: Whisk the garlic, lemon juice, olive oil, vinegar, oregano, salt, and pepper in a small bowl until combined.
Prepare the salad: Place the cooled pasta in a large bowl and pour the dressing over it; stir to coat the pasta.
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.
Refrigerate for one hour before serving, then enjoy within four days.

Photography: Terry Brennan; Stylist: Betsy Nelson

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Maddie Augustin

Maddie Augustin is a Minneapolis-based recipe developer.


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