Description
This Pasta Salad with Balsamic Dressing is packed with Greek flavor and so simple to make! It has added protein from the garbanzo beans and feta and is great for meal prepping. You gotta try this one!
Ingredients
Scale
- 8 ounces of fusilli pasta, medium shells, or rotini (1/2 a bag)
- 8 ounce can of garbanzo beans or chickpeas (drained)
- 1 cucumber, diced medium
- 3/4 cup yellow onion, diced medium (about 1/2 an onion)
- 1/4 cup roasted red peppers, drained and diced medium
- 1/4 cup kalamata olives, halved
- 1/4 cup mild pepperoncinis, seeds and stems removed and cut into small slices
- 1 cup feta cheese, crumbled
Dressing:
- 1/8 cup balsamic vinegar
- 1/8 cup olive oil
- 1/4 cup mayonnaise
- juice from 1/2 a lemon
- 1 teaspoon dijon mustard
- 1 teaspoon oregano
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Make the Dressing: In a medium sized bowl, whisk together the olive oil, balsamic vinegar, lemon juice, mayonnaise, dijon mustard, salt, pepper and oregano. Set aside.
- Boil the Pasta: In a large pot, boil water and cook the pasta according to the directions on the package until al dente. Drain and set aside to cool for 15 minutes.
- Prepare the Salad: Pour the dressing over the pasta and toss. Add in the chickpeas (garbanzo beans), kalamata olives, pepperoncini, cucumber, onion, roasted red peppers. Toss to combine. Refrigerate for at least 30 minutes.
- Top with feta before serving.
- Enjoy!
Notes
- Watch the pasta well and don't overcook it. It should be close to al dente in texture, which means firm when bitten into.
- Rinse, drain and dry the chickpeas before adding into the pasta salad to avoid a lot of extra juices. Remove as much of the juices from the olives and peppers as well.
- Prep Time: 10 minutes
- Cooling/Refridgerate: 45 minutes
- Cook Time: 15
- Category: salad
- Method: stovetop
- Cuisine: Greek