Greek Pasta Salad

I love this pasta salad because there is much less pasta than many other recipes, and added healthy factors. (This was based from an Eating Well recipe.)  The chick peas add some additional protein, plus you have all of the healthy vegetables.  We killed this entire bowl at the cookout- yum!

My little sous chefs (and nephews), Hunter and Anderson: 






1 pint cherry/grape tomatoes, halved
2 small cloves garlic, minced
1/4 cup extra-virgin olive oil
3 tablespoons red-wine vinegar
1/4 cup fresh dill, chopped (use less dried if desired.)
8 ounces pasta (I like whole wheat – but I had this white pasta on hand)
1 15-ounce can chickpeas, rinsed
1 medium cucumber, chopped into 1/2-inch pieces
1/2 cup crumbled feta cheese
1/3 cup quartered pitted, sliced, olives (I suggest kalamata, but I used pre-sliced black olives.)


Put a large pot of water on to boil.

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

Chop vegetables and combine with chickpeas and cheese. Combine with tomatoes before adding 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 dill; gently toss to combine. Serve room temperature or chilled. 

Original Recipe:

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