Greek Pasta Salad is a light, vegetable-packed dish dressed with olive oil and lemon juice for a bright, citrusy flavor profile. Unlike mayo-based versions, this recipe delivers fresh taste and works equally well as an immediate side or make-ahead picnic dish.
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In a Suvie pan, mix together onion, bell pepper, garlic and 1 tbsp olive oil. Place pan in the bottom zone of Suvie and broil for 10-15 minutes stirring halfway through until vegetables are softened.
After the broil, remove pan from Suvie and add the chickpeas to the pan. Return pan to Suvie, enter cook settings, and cook now or schedule. Bottom Zone: Slow Cook High for 1 hour
Place pasta in the Suvie starch strainer set within the Suvie pasta pot (green handles). Cover pot with lid and place inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule. Pasta, 1 cup, 10 minutes
During the cook, prepare the dressing. In a medium bowl, whisk together red wine vinegar, lemon juice, and Dijon mustard. Add the remaining 5 tbsp olive oil whisking vigorously until incorporated. Whisk in 1 tsp oregano, 1 tsp salt, ½ tsp black pepper. Set aside.
In a large bowl combine diced cucumber, cherry tomatoes, olives, and crumbled feta cheese. Refrigerate until cook is complete.
When the cook is finished remove pans from Suvie. Add the pasta and garbanzo bean mixture to the large bowl with the vegetables. Add the dressing and chopped parsley to the bowl, tossing to incorporate. Taste and season with more salt and pepper as needed. Divide among plates and serve.
Store covered in an airtight container in the refrigerator for up to 3 days. Stir before serving and add a splash of olive oil or lemon juice if the salad has dried out.
Yes. Assemble it up to 4 hours ahead and refrigerate. Add the dressing just before serving to keep the pasta from absorbing too much liquid and becoming soggy.
Cavatappi, rotini, or other short, textured shapes hold the dressing and vegetables well. Avoid long, flat noodles like fettuccine.
Yes. Use cooked dried chickpeas or white beans (cannellini) in a 1:1 ratio for similar texture and nutrition.
As written, it's vegan. All ingredients are plant-based—no dairy, meat, or animal products.
Store covered in an airtight container and add a drizzle of olive oil before serving if needed. The pasta will absorb dressing over time, so taste and adjust seasoning.
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