Ingredients:

  • 16 oz (450g) Rotini or Fusilli pasta
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 2 cups (300g) cherry tomatoes, halved
  • 1 English cucumber, diced (about 3 cups / 450g)
  • 1/2 cup (75g) red onion, finely diced
  • 1/2 cup (60g) Kalamata olives, pitted and sliced
  • 3/4 cup (100g) feta cheese, crumbled
  • 1/2 cup (120ml) extra virgin olive oil
  • 3 tbsp (45ml) red wine vinegar
  • 2 tbsp (30ml) fresh lemon juice
  • 1 clove garlic, minced
  • 1 tsp (5g) dried oregano
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Boil a large pot of heavily salted water. Cook the pasta until just al dente (usually 1 minute less than the package instructions).
  2. Immediately drain the pasta into a colander and rinse under cold running water until the noodles are cool to the touch.
  3. Transfer the cooled pasta to your large mixing bowl and toss in the rinsed chickpeas.
  4. Add the halved cherry tomatoes, diced cucumbers, red onion, and sliced olives to the bowl.
  5. Stir gently to combine, ensuring the vegetables are evenly distributed among the pasta.
  6. In a small jar or bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, salt, and black pepper until emulsified.
  7. Pour the dressing over the pasta mixture, add the crumbled feta cheese, and toss gently to coat all ingredients evenly.