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chickpea pasta with vegetables in a white bowl

Greek Pasta Salad

  • Author: Chef Julie Harrington, RD
  • Prep Time: 10
  • Cook Time: 8
  • Total Time: 18 minutes
  • Yield: 6
  • Category: pasta, side dish


Everyone will love it when you bring this Greek Pasta Salad to your next BBQ!


  • 8 ounces box rotini Banza pasta (or pasta of your choice)
  • 1-pint cherry tomatoes halved
  • 1 seedless cucumber, peeled and quartered
  • 1 (15 oz.) can chickpeas, drained and rinsed
  • 1/2 cup pitted Kalamata olives
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 2 cloves garlic, minced
  • 2 teaspoons dried oregano
  • salt, to taste
  • 1/2 cup feta cheese


  1. Cook pasta according to package directions. Rinse with cold water to stop the cooking process.
  2. In a large bowl combine, pasta, tomatoes, cucumbers, chickpeas, and olives.
  3. In a small bowl, whisk together olive oil, red wine vinegar, garlic, and oregano. Season with salt to taste.
  4. Drizzle dressing over pasta salad and toss to combine. Gently fold in feta cheese just before serving.

Keywords: pasta salad, side dish, vegetarian

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