By Ari Meyer on SwimSwam
A light, refreshing Greek pasta salad packed with fresh veggies, feta, and a tangy balsamic dressing that tastes even better the next day.
One of my favorite refreshing summer lunches has to be a Greek pasta salad. It is super simple to throw together, full of fresh ingredients, and works perfectly as either a main dish or an easy side with grilled chicken or steak. I love making this with good-quality pasta because it really makes a difference in the final flavor and texture. Most of the ingredients are inexpensive staples you probably already have in the fridge, which makes this an easy go-to meal prep option for busy weeks. It stays fresh for days and is perfect for a quick lunch, dinner, or summer gathering.
Ingredients
Serves 4
12 oz pasta of choice (rotini or bowtie work great) 1 cup cherry tomatoes, halved 1 cucumber, diced ½ red onion, sliced 1/2 cup kalamata olives, sliced 3/4 cup crumbled feta cheese 2 tablespoons fresh parsley, chopped Juice of 1/2 lemon 1 can chickpeas Salt and black pepper, to taste Pinch of red pepper flakesDressing
1/4 cup olive oil 2 tablespoons balsamic vinegar 1 teaspoon lemon juice 1 small garlic clove, minced (optional) Salt and pepper, to tasteLet’s Cook!
Cook the pasta according to package instructions until al dente. Drain and rinse with cold water to cool. In a large bowl, combine the pasta, cherry tomatoes, cucumber, kalamata olives, red onion, feta, chickpeas, and parsley. In a small bowl or jar, whisk together the olive oil, balsamic vinegar, lemon juice, garlic, salt, and pepper. Pour the dressing over the pasta salad and toss until everything is evenly coated. Finish with extra lemon juice, salt, black pepper, and a pinch of red pepper flakes to taste. Chill for at least 20 minutes before serving for the best flavor.Give this recipe a try and be sure to tag @ariseats on Instagram with your creations!
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