Save to Pinterest I threw this together one Sunday afternoon when I had nothing but pantry staples and a handful of wilting vegetables. The lemon hit my nose before I even finished whisking the dressing, and I knew it would be good. By the time I tossed in the feta, I was already eating it straight from the bowl. It's become my go-to whenever I need something bright, filling, and ridiculously easy.
I made this for a potluck once and watched three people go back for seconds before the main course even arrived. One friend asked if I'd used some fancy imported ingredient. Nope, just good olive oil and the confidence to not overthink it. That's when I realized simple food, done right, always wins.
Ingredients
- Short pasta (penne, fusilli, or farfalle): Go for something with ridges or twists so the dressing clings to every bite instead of pooling at the bottom.
- Chickpeas: Rinse them well or they'll taste like can, and pat them dry if you want them to soak up more dressing.
- Feta cheese: Buy a block and crumble it yourself, the pre-crumbled stuff is drier and doesn't have the same creamy tang.
- Cherry tomatoes: Halve them so they release a little juice and sweeten up the whole salad.
- Cucumber: Dice it small and uniform so it blends in instead of crunching awkwardly in every other forkful.
- Red onion: Chop it fine and rinse it under cold water if you're sensitive to the bite.
- Red bell pepper: Adds color and a subtle sweetness that balances the brininess of the olives.
- Kalamata olives: Slice them thin so you get a hint of that salty punch without overwhelming the dish.
- Fresh parsley: Brightens everything up, don't skip it even if you think you don't like parsley.
- Extra-virgin olive oil: Use the good stuff here, it's the backbone of the dressing and you'll taste the difference.
- Fresh lemon juice: Squeeze it yourself, bottled lemon juice tastes flat and won't give you that zing.
- Dried oregano: A little goes a long way, too much and it'll taste like pizza seasoning.
- Garlic: Mince it as fine as you can so it melts into the dressing instead of biting back.
- Salt and black pepper: Season at the end after tasting, the feta and olives already bring plenty of salt.
Instructions
- Cook the pasta:
- Boil it in plenty of salted water until it's just al dente, then drain and rinse under cold water to stop the cooking. You want it cool and firm, not mushy.
- Combine the base:
- Toss the cooled pasta with chickpeas, tomatoes, cucumber, onion, bell pepper, olives, and parsley in a big bowl. Don't be shy, use your hands if it's easier.
- Make the dressing:
- Whisk together olive oil, lemon juice, oregano, garlic, salt, and pepper in a small bowl until it emulsifies and thickens slightly. Taste it, it should be bold and zippy.
- Dress the salad:
- Pour the dressing over everything and toss gently but thoroughly so every piece gets coated. The pasta will soak up the flavors as it sits.
- Add the feta:
- Crumble it on top and fold it in lightly, you want creamy chunks, not a feta paste. If you toss too hard, it'll disappear.
- Chill and serve:
- Let it rest in the fridge for at least 15 minutes so the flavors marry. Taste again before serving and add more lemon or salt if needed.
Save to Pinterest I served this to my sister after she came back from a long trip, and she sat at the table in silence for a full minute before saying it tasted like sunshine. I didn't know what she meant until I made it again on a gray Tuesday and realized she was right. Some dishes just feel like light, no matter the weather outside.
Make It Your Own
This salad is forgiving, so if you want to throw in grilled chicken, canned tuna, or roasted shrimp, go ahead. I've added arugula when I had it, swapped the feta for goat cheese, and even tossed in leftover roasted zucchini. It adapts to whatever your fridge is offering without losing its soul.
Storing and Serving
Keep it covered in the fridge for up to three days, though it's best within the first two. The vegetables might release a little water as it sits, so give it a good stir and maybe a drizzle of fresh olive oil before serving. I like it cold, but some people prefer it at room temperature, so let it sit out for 10 minutes if that's your style.
What to Serve With It
This works as a main dish on its own, especially for lunch or a light dinner. If you're feeding a crowd, pair it with grilled flatbread, hummus, and some marinated vegetables. I've also served it alongside roasted lamb or grilled fish for something more substantial.
- A chilled glass of white wine or a crisp rosé makes it feel like a proper meal.
- Sparkling water with a wedge of lemon keeps it light and refreshing.
- If you're packing it for a picnic, bring extra lemon wedges and a small bottle of olive oil to freshen it up on site.
Save to Pinterest This is the kind of recipe that gets better the more you make it because you'll start to know exactly how you like it. Trust yourself, taste as you go, and don't be afraid to adjust.
Questions & Answers About This Recipe
- → How do I prevent the pasta from sticking after cooking?
Rinse the pasta under cold water after cooking to cool it and remove excess starch, which helps keep it from sticking together.
- → Can I substitute feta with a dairy-free alternative?
Yes, vegan cheese or tofu can be used as a creamy substitute to maintain texture without dairy.
- → What type of pasta works best in this dish?
Short pasta shapes like penne, fusilli, or farfalle are ideal as they hold the dressing and ingredients well.
- → How long should I chill the salad before serving?
Chill for at least 15 minutes to allow flavors to meld and the dish to become refreshing.
- → Can I add protein to make it more filling?
Adding grilled chicken, tuna, or extra beans can boost protein content and make it more satisfying.
- → Is it possible to make this dish gluten-free?
Yes, using gluten-free pasta ensures the dish is suitable for gluten-sensitive diets.