simple greek pasta salad

greek pasta salad in a glass bowl with parsley leaves all around

5 from 2 votes

This Greek Pasta Salad is loaded with veggies like chickpeas, beets, and cucumbers, plus creamy feta and your favorite Greek Dressing. Just cook your favorite pasta, toss in the chopped veggies, and mix in the dressing. It’s perfect for a fast weeknight dinner, a picnic, or even a potluck. Light, refreshing, and full of flavor, this pasta salad is a hit with both kids and adults.

Prep Time10

Cook Time12

Total Time22

Course: Salad

Cuisine: Mediterranean

Servings: servings

Calories: 253kcal

Author: Marni Katz

Ingredients

for salad

16 oz farfelle
15 oz garbanzo beans drained
½ cup feta cheese crumbled
⅓ red onion chopped
¾ cup beets sliced or chopped
½ cup cucumbers chopped
1 cup Greek Salad Dressing

Homemade Greek Dressing (or use store bought)

2 teaspoon grated garlic i used the frozen garlic cubes
⅓ cup fresh herbs lightly packed (i like parsley and oregano, but you can use rosemary, basil, etc)
⅓ cup olive oil
¼ cup red wine vinegar
salt and pepper to taste

Instructions

Start by boiling the pasta according to package directions.
While the pasta cooks, chop up the cucumber and beets and drain the chickpeas.
Once the pasta is done, drain and rinse under cold water, then add it to a large mixing bowl. Add the veggies and crumbled feta to the mixing bowl and pour in the dressing. Then mix it all together.
You can serve immediately, or cover the bowl and keep in fridge for up to 5 days, stirring one or twice a day to help the flavors develop.

Notes

Making your own Greek Dressing is optional. You can just as easily use your favorite store bought variety.
Be sure to give the pasta salad a mix every day if you are not enjoying it immediately, it will help the flavors develop evenly throughout the dish.
The pasta will soak up the dressing, so you may want to add in a little bit more just before serving.

Nutrition