Description
A fresh, filling pasta salad made with ditalini, crisp vegetables, chickpeas, and a bright lemon dressing. Perfect as a side dish or a light main meal.
Ingredients
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Ditalini pasta – 2 cups (200 g), uncooked
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Cherry tomatoes – 1½ cups (225 g), halved
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Cucumber – 1 large (300 g), diced
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Red bell pepper – 1 medium (150 g), chopped
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Red onion – ½ small (50 g), finely diced
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Cooked chickpeas – 1 cup (165 g), drained
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Fresh parsley – ½ cup (15 g), chopped
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Crumbled feta-style cheese – ¾ cup (120 g)
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Extra virgin olive oil – ⅓ cup (80 ml)
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Fresh lemon juice – 3 tablespoons (45 ml)
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Dijon mustard – 1 teaspoon
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Garlic – 1 small clove, minced
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Salt – ¾ teaspoon
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Black pepper – ½ teaspoon
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Dried oregano – 1 teaspoon
Instructions
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Cook ditalini pasta in salted boiling water until al dente. Drain and cool completely.
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Chop all vegetables and place them in a large bowl.
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Whisk olive oil, lemon juice, Dijon mustard, garlic, salt, pepper, and oregano together.
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Add cooled pasta, chickpeas, parsley, and cheese to the vegetables.
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Pour dressing over the salad and toss gently to combine.
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Chill for 30 minutes before serving for best flavor.
Notes
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Add extra dressing before serving if the salad has been refrigerated for a while.
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Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes