Pasta Salad

Name: Mediterranean Pasta Salad with Feta and Chickpeas
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 12 ounces fusilli pasta; 1 pint cherry tomatoes, halved; 2 Persian cucumbers, sliced; 1 (15-ounce) can chickpeas, drained and rinsed; 4 ounces arugula; 4 ounces feta cheese, crumbled; 1/3 cup pine nuts; 1/3 cup fresh parsley, chopped; 1/4 cup fresh basil leaves; 2 tablespoons fresh mint leaves; 1/3 cup extra-virgin olive oil; 2 tablespoons fresh lemon juice; 1 tablespoon Dijon mustard; 1 garlic clove, minced; Pinch of red pepper flakes; 1/2 teaspoon herbes de Provence or Italian seasoning; Sea salt and freshly ground black pepper

This Mediterranean pasta salad combines fusilli, chickpeas, fresh vegetables, and crumbled feta in a bright vinaigrette, coming together in under 30 minutes. It's a no-cook-ahead dish that tastes better as flavors meld, making it ideal for potlucks and cookouts.

🌍Mediterranean 🥗Vegetarian 🏷️Summer 🏷️Cookout 🏷️Picnic

Total

30 min

Servings

6

Difficulty

Medium

Est. Cost

$31–$51

Recipe Source

View original recipe

From Love And Lemons

Ingredients

12 ounces fusilli pasta
1 pint cherry tomatoes, halved
2 Persian cucumbers, sliced
1 (15-ounce) can chickpeas, drained and rinsed
4 ounces arugula
4 ounces feta cheese, crumbled
1/3 cup pine nuts
1/3 cup fresh parsley, chopped
1/4 cup fresh basil leaves
2 tablespoons fresh mint leaves
1/3 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 garlic clove, minced
Pinch of red pepper flakes
1/2 teaspoon herbes de Provence or Italian seasoning
Sea salt and freshly ground black pepper

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Instructions

1
Cook the pasta in a large pot of salted boiling water according to package directions. Drain and toss with a drizzle of olive oil. Set aside to cool completely.
2
Chop the cherry tomatoes and cucumbers, mince the parsley, and crumble the feta.
3
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic, red pepper flakes, herbes de Provence, salt, and pepper.
4
In a large bowl, combine the cooled pasta, cherry tomatoes, cucumbers, chickpeas, arugula, feta cheese, pine nuts, parsley, basil, and mint.
5
Pour the dressing over the pasta salad and toss to combine.
6
Season to taste with salt and pepper. Serve immediately or refrigerate until ready to serve.

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Tips & Notes

Pro tips

Cook fusilli to al dente, then rinse with cool water to prevent mushiness when the warm pasta absorbs the vinaigrette.
Dress the pasta while still warm so it fully absorbs the vinaigrette; cold pasta won't take on flavor as effectively.
Chop fresh herbs and add them just before serving to preserve their color and aromatic oils.
Toast the pine nuts lightly in a dry pan for 2–3 minutes to enhance their nutty flavor and prevent them from becoming stale in storage.

Substitutions

Fusilli → penne or farfalle (similar cooking time and texture)
Feta cheese → goat cheese or dairy-free feta (maintains tanginess)
Chickpeas → white beans or cannellini beans (same protein, milder flavor)
Pine nuts → walnuts or sunflower seeds (more budget-friendly, similar crunch)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days. Toss gently before serving; add a splash of olive oil if the salad has absorbed too much dressing.

Common Questions

Can I make this pasta salad ahead of time?

Yes. Assemble it up to 4 hours ahead; the flavors actually improve as they meld. Store in an airtight container in the refrigerator. Add fresh herbs just before serving to preserve their brightness.

What vinaigrette works best for this salad?

A tangy red wine or balsamic vinaigrette complements the Mediterranean flavors. Mix 1/4 cup olive oil, 2 tablespoons vinegar, 1 minced garlic clove, salt, and pepper. Toss while the pasta is still warm so it absorbs the dressing.

Can I substitute the chickpeas?

White beans, cannellini beans, or black olives work well as protein alternatives. Keep the proportion roughly the same to maintain the salad's body and texture.

How do I prevent the pasta from getting mushy?

Cook the fusilli to al dente (about 1–2 minutes under the box time), then drain and rinse with cool water to stop carryover cooking. This keeps it firm when tossed with the dressing.

Is this salad vegan?

Replace the feta cheese with dairy-free feta, nutritional yeast, or simply omit it. All other ingredients are plant-based, making it an easy vegan adaptation.