Cold Pasta Salad
Servings: people
This cold pasta salad is creamy, refreshing, and full of Mediterranean flavor. Made with Greek yogurt, crumbled feta, chickpeas, and crisp cucumber, it’s an easy make-ahead dish that’s perfect for picnics, lunches, or summer dinners.
Ingredients
- 8 ounces short pasta wheels, lumache, shells, bowties, etc.
- 1 can chickpeas 15 ounces or 240 g net - drained and rinsed, or 1½ cup cooked chickpeas
- 1½ cup cucumber diced
- ½ cup sun-dried tomatoes chopped
- 1 scallion chopped
For the Dressing
- 1 cup Greek yogurt
- 4 ounces feta crumbled
- 2 tablespoons extra virgin olive oil
- 2 tablespoons dill or parsley - chopped
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon dried oregano or mint
- 1 small clove garlic grated - optional
- ½ teaspoon salt and black pepper to taste - taste before adding as feta is already salty
Instructions
- Cook the Pasta: Boil 8 ounces short pasta in salted water until just al dente. Reserve 1 cup pasta water, drain and rinse under cold water for 10 seconds to stop the cooking.
- Make the Dressing: In a large mixing bowl, combine 1 cup Greek yogurt, 2 tablespoons extra virgin olive oil, 2 tablespoons dill, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1 teaspoon dried oregano, 1 small clove garlic (grated), ½ teaspoon salt black pepper, and 4 tablespoons pasta water.Crumble in 4 ounces feta and stir to combine.
- Marinate the Chickpeas: Add 1 can chickpeas (drained & rinsed) to the dressing and stir gently. Let them sit for a few minutes while the pasta cools—this helps them soak up the flavor.
- Assemble the Salad: Add the cooked pasta, 1½ cup cucumber, 1 scallion, and ½ cup sun-dried tomatoes to the bowl. Toss everything together until well coated and creamy.Spoon the salad into a serving bowl and top with fresh herbs and a sprinkle of Aleppo pepper. Serve cold or at room temperature.
Notes
SUBSTITUTIONS
- Short Pasta: Wheels, fusilli, or farfalle hold the dressing best. Sub elbows, shells, or whole wheat.
- Chickpeas: Use canned for ease, or swap with white beans, lentils, or grilled chicken.
- Cucumber: Adds crunch! Use Persian or English, or sub with zucchini or fennel.
- Sun-Dried Tomatoes: Sweet and tangy—swap with cherry tomatoes, roasted peppers, or olives.
- Greek Yogurt: Thick and creamy. Sub with labneh or dairy-free yogurt.
- Feta: Tangy and salty. Try goat cheese or a vegan alternative.
- Fresh Herbs: Dill or parsley work great—mint, basil, or chives are also delicious.
- Olive Oil: EVOO adds body. Avocado or walnut oil work too.
- Lemon Juice & Zest: Bright and essential. Sub with vinegar only if needed.
- Garlic: Adds depth. Sub with roasted garlic or garlic powder.
- Aleppo Pepper: Optional, but adds mild heat and beautiful color.
- Don’t overcook the pasta: Al dente is key—cold salads turn mushy with overcooked noodles.
- Use thick Greek yogurt: Full-fat gives the dressing body. Skip anything too runny.
- Marinate the chickpeas: Let them sit in the dressing first to soak up flavor.
- Salt your pasta water: It’s your only shot to season the pasta itself—don’t skip it.
- Dice everything small: Even cuts = balanced bites.
- Chill before serving: 30 minutes in the fridge makes it extra creamy and flavorful.
- Feeding a crowd? Double it! Great for meal prep, potlucks, and summer picnics.
