This quick, healthy Greek pasta salad recipe is tossed with all the elements of a Greek salad--plus chickpeas for added protein. This pasta salad holds well in the refrigerator or a cooler and tastes even better as the pasta absorbs the tomato-infused vinaigrette. Serve with pita chips.

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Ingredients

Ingredient Checklist

Directions

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  • Put a large pot of water on to boil.

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  • Combine tomatoes, garlic, oil and vinegar in a large bowl; let stand while you cook the pasta.

  • Cook pasta in the boiling water until just tender, 8 to 10 minutes or according to package directions. Drain and rinse with cold water. Drain again.

  • Add the pasta to the tomato mixture along with chickpeas, cucumber, feta, olives and oregano; gently toss to combine.

Tips

Make Ahead Tip: Cover and refrigerate for up to 1 day.

Nutrition Facts

480 calories; 19.1 g total fat; 4.9 g saturated fat; 17 mg cholesterol; 498 mg sodium. 447 mg potassium; 65.1 g carbohydrates; 9.1 g fiber; 4 g sugar; 16 g protein; 698 IU vitamin a iu; 15 mg vitamin c; 84 mcg folate; 170 mg calcium; 3 mg iron; 88 mg magnesium;

Reviews (8)

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8 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/20/2019
easy delicious and attractive salad. Read More
Rating: 5 stars
08/28/2018
Easy and delicious. Read More
Rating: 5 stars
06/27/2017
I thought this was fabulous! I put in warm pasta which melted the feta and it was perfect. We added some leftover chicken that we cut up. This will be a go-to at least once or twice a month.We did use fresh oregano and I suspect that it would make a huge difference. Read More
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Rating: 5 stars
08/17/2014
Delicious easy lunch! This recipe is awesome! I can make a huge bowl of pasta salad on Sunday evening and have healthy easy lunches throughout the week. As a student I'm very cost-conscious so the feta and kalamata olives were a bit of an up-front cost for me- but then I can use them in multiple weeks so they last a really long time. All-in-all perfect! Pros: Delicious Easy-to-make Healthy Inexpensive Cons: None Read More
Rating: 5 stars
02/08/2013
Surprisingly delicious! My husband and I thought this recipe was delicious! I actually sauteed all the veggies with the chick peas while the pasta was cooking so the entire dish was nice and warm which I think is why we liked it so much more than I initially thought we might for a dinner meal. I also cut back on the oil and vinegar because it seemed like kind of a lot. I also added some yellow squash into the mix. Great meal! Pros: easy flavorful Read More
Rating: 5 stars
12/09/2012
Excellent Taste Combinations I added chicken and left out the olives also forgot to use the oregano but it still tasted very nice. The vinaigrette goes perfectly with the feta cheese. Definitely the nicest salad I've ever had (although I've not been a massive salad eater). Pros: Easy to make tasty Read More
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Rating: 4 stars
09/18/2012
Excellent easy lunches for the week! I just made this for my boyfriend to have for lunches. He travels almost 75 mins each way for work so having easy lunches is essential. No time to waste on making lunch when he has to be out of the house by 6:30 in the am. I made it as described (with fresh oregano) and we both agreed that it is super tasty! The only change I made was using a tri-color spiral pasta instead of whole wheat (cause they were buy 1 get 1). Pros: Simple Quick Yummy Read More
Rating: 3 stars
08/11/2012
Tasty for light lunch Made as described felt it needed a stronger herb perhaps my dried oregano was too old. Next time I might add some diced smoked ham to pick up the flavor. Pros: Easy to make Read More