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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

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
Maddie Augustin

Maddie Augustin is a Minneapolis-based recipe developer.

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