Description
A refreshing and creamy cold pasta salad featuring tender short pasta, protein-rich chickpeas, crisp cucumber, tangy sun-dried tomatoes, and a zesty Greek yogurt dressing infused with herbs and feta cheese. Perfect for a light lunch or picnic, this salad is easy to make and served chilled or at room temperature.
Ingredients
Pasta and Vegetables
- 8 ounces short pasta (wheels, lumache, shells, bowties, etc.)
- 1½ cup cucumber, diced
- ½ cup sun-dried tomatoes (oil packed, drained and chopped)
- 1 scallion, chopped
Protein
- 1 can chickpeas (15 ounces or 240 g net - drained and rinsed, or 1½ cup cooked chickpeas)
- 4 ounces feta cheese, crumbled
Dressing
- 1 cup Greek yogurt
- 2 tablespoons extra virgin olive oil
- 2 tablespoons dill (or parsley), chopped
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon dried oregano (or mint)
- 1 small clove garlic, grated
- ½ teaspoon salt
- Black pepper to taste
- 4 tablespoons reserved pasta water
Instructions
- Cook the Pasta: Boil 8 ounces of short pasta in salted water until just al dente. Reserve 1 cup of pasta water before draining. Rinse the pasta under cold water for 10 seconds to stop the cooking process and set aside to cool.
- Make the Dressing: In a large mixing bowl, combine 1 cup Greek yogurt, 2 tablespoons extra virgin olive oil, 2 tablespoons chopped dill, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1 teaspoon dried oregano, grated garlic clove, ½ teaspoon salt, and black pepper to taste. Stir in 4 tablespoons of reserved pasta water to loosen the dressing. Crumble in 4 ounces of feta cheese and mix well until combined.
- Marinate the Chickpeas: Add the drained and rinsed chickpeas to the dressing and stir gently to coat the chickpeas. Let them sit for a few minutes while the pasta cools to allow the flavors to meld.
- Assemble the Salad: Add the cooled pasta, diced cucumber, chopped scallion, and chopped sun-dried tomatoes to the bowl with the dressing and chickpeas. Toss everything carefully until well coated and creamy.
- Serve: Transfer the salad to a serving bowl, garnish with fresh herbs and sprinkle with Aleppo pepper if desired. Serve chilled or at room temperature for the best flavor.
Notes
- Reserve pasta water is important to loosen and bind the dressing without extra oil or liquid.
- Use sun-dried tomatoes packed in oil for best flavor; drain well before adding.
- Adjust salt carefully since feta and sun-dried tomatoes add saltiness.
- This salad can be prepared a few hours ahead and refrigerated to enhance flavors.
- For a vegan version, substitute Greek yogurt and feta with plant-based alternatives.
