Healthy Greek Pasta Salad

Healthy, gluten-free Greek pasta salad with chickpea fusilli, arugula, cherry tomatoes, and feta.

This healthy Greek pasta salad is fresh, gluten-free, and genuinely filling. Crisp veggies, peppery arugula, and feta get tossed in a tangy homemade vinaigrette with Banza chickpea pasta for 15g of protein and 271 calories per serving, with just 15 minutes of prep.

5 from 32 votes

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Prep Time 15

Total Time 45

Serving servings

Ingredients

Greek Pasta Salad:

8 oz dried chickpea pasta, (fusilli, farfalle bowtie, rotini, or penne), I used Banza fusilli
⅓ cup red onion, finely diced
1 cup sweet cherry tomatoes, halved
2 - 3 cups fresh arugula
1 medium red bell pepper, de-seeded & chopped
1 medium yellow or orange bell pepper, de-seeded & chopped
1 medium green bell pepper, de-seeded & chopped
1 ½ cups English cucumber, sliced into quarter-moons (about 1 cucumber)
½ cup kalamata olives, no pits & sliced
4 ounces feta cheese, cut into ½ inch cubes or ½ cup crumbled

Greek Dressing:

2 tablespoon extra-virgin olive oil
1 large lemon, juiced (~3 - 4 Tablespoons)
2 tablespoon red wine vinegar
1 teaspoon dijon mustard
2 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon salt, more to taste
¼ teaspoon black pepper, more to taste

Instructions

Cook the pasta: Bring a large pot of salted water to a boil and add the pasta. Cook to al dente, subtracting a minute from the low end of the package time. Drain, rinse under cold water, and set aside to cool completely.
Make the dressing: Whisk all dressing ingredients in a small bowl or jar. Taste and adjust.
Combine: Add the cooled pasta to a large bowl with the red onion, tomatoes, bell peppers, cucumber, olives, and feta. Add the arugula last, once the pasta is fully cool.
Dress and toss: Pour the dressing over the top and toss gently to coat. Taste and adjust with more lemon, salt, or pepper.
Chill: Refrigerate at least 30 minutes so the flavors develop. Serve cold.

Notes

Cook to al dente: Chickpea pasta keeps softening in the dressing, so pull it a minute early.

Cool the pasta completely before adding arugula, or it will wilt.

Chill 30 minutes to 2 hours. This is key for flavor.

Storing: Store leftovers in an airtight container in the fridge for up to 5 days. Do not heat it, serve cold.

Nutrition

Course Dinner, Lunch, Side Dish

Cuisine Greek, Mediterranean

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