Rating: 5 stars
5 Ratings
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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.




Ingredient Checklist


Instructions Checklist
  • Put a large pot of water on to boil.

  • 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.


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

Nutrition Facts

about 2 cups
480 calories; protein 16g; carbohydrates 65.1g; dietary fiber 9.1g; sugars 4.3g; fat 19.1g; saturated fat 4.9g; cholesterol 16.7mg; vitamin a iu 698IU; vitamin c 14.9mg; folate 83.5mcg; calcium 169.9mg; iron 3.2mg; magnesium 87.9mg; potassium 447mg; sodium 497.5mg; thiamin 0.3mg.

4 starch, 1 vegetable, 1 lean meat, 3 fat