A light, refreshing Greek pasta salad packed with fresh veggies, feta, and a tangy balsamic dressing that tastes even better the next day.
One of my favorite refreshing summer lunches has to be a Greek pasta salad. It is super simple to throw together, full of fresh ingredients, and works perfectly as either a main dish or an easy side with grilled chicken or steak. I love making this with good-quality pasta because it really makes a difference in the final flavor and texture. Most of the ingredients are inexpensive staples you probably already have in the fridge, which makes this an easy go-to meal prep option for busy weeks. It stays fresh for days and is perfect for a quick lunch, dinner, or summer gathering.
Ingredients
Serves 4
- 12 oz pasta of choice (rotini or bowtie work great)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ red onion, sliced
- 1/2 cup kalamata olives, sliced
- 3/4 cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
- Juice of 1/2 lemon
- 1 can chickpeas
- Salt and black pepper, to taste
- Pinch of red pepper flakes
Dressing
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon lemon juice
- 1 small garlic clove, minced (optional)
- Salt and pepper, to taste
Let’s Cook!
- Cook the pasta according to package instructions until al dente. Drain and rinse with cold water to cool.
- In a large bowl, combine the pasta, cherry tomatoes, cucumber, kalamata olives, red onion, feta, chickpeas, and parsley.
- In a small bowl or jar, whisk together the olive oil, balsamic vinegar, lemon juice, garlic, salt, and pepper.
- Pour the dressing over the pasta salad and toss until everything is evenly coated.
- Finish with extra lemon juice, salt, black pepper, and a pinch of red pepper flakes to taste.
- Chill for at least 20 minutes before serving for the best flavor.
Give this recipe a try and be sure to tag @ariseats on Instagram with your creations!
