Serves: 6–8
Prep: 20 minutes
Cook: 10–12 minutes
Total: ~30 minutes
Ingredients
Pasta salad
- 12 oz (340 g) rotini/fusilli pasta
- 1½ cups (250 g) cherry or grape tomatoes, halved
- 1½ cups (225 g) cucumber, diced
- 1 can (15 oz/425 g) chickpeas, drained and rinsed
- 6 oz (170 g) feta cheese, cut into cubes or crumbled
- ½ medium red onion, thinly sliced
- ½ cup (70 g) Kalamata olives, pitted and halved
- ½ green bell pepper, diced
- ¼ cup fresh parsley, chopped
- 2 tbsp fresh dill, chopped
- 1 lemon, cut into wedges for serving
Lemon-herb dressing
- ⅓ cup (80 ml) extra-virgin olive oil
- 3 tbsp fresh lemon juice
- 1 tbsp red-wine vinegar
- 1 tsp Dijon mustard
- 1 small garlic clove, finely minced
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp honey or maple syrup, optional
Instructions
- Cook the pasta.
Bring a large pot of well-salted water to a boil. Cook the rotini until al dente according to the package directions. - Cool the pasta.
Drain and rinse briefly under cold water to stop the cooking. Drain very well. Toss with a tiny drizzle of olive oil so it doesn’t stick. - Prepare the vegetables.
Halve the tomatoes, dice the cucumber and bell pepper, thinly slice the red onion, and chop the parsley and dill. - Make the dressing.
Whisk together olive oil, lemon juice, red-wine vinegar, Dijon, garlic, oregano, salt, pepper, and honey/maple syrup. - Combine.
Add pasta, chickpeas, tomatoes, cucumber, feta, onion, olives, bell pepper, parsley, and dill to a large bowl. - Dress the salad.
Pour over about ¾ of the dressing and gently toss. Add more dressing as needed. - Rest.
Refrigerate for 30–60 minutes before serving. This lets the pasta absorb the flavors. - Finish.
Toss again just before serving. Add extra feta, fresh herbs, black pepper, and lemon wedges.
Nutrition — approximate
Per serving, assuming 8 servings:
| Nutrient | Approx. amount |
|---|---|
| Calories | 390 kcal |
| Protein | 13 g |
| Carbohydrates | 48 g |
| Fiber | 7 g |
| Sugars | 6 g |
| Fat | 17 g |
| Saturated fat | 4 g |
| Sodium | 600–700 mg |
| Calcium | 150–180 mg |
| Iron | 2.5–3 mg |
Actual nutrition will vary with the pasta, feta, olives, and amount of dressing used.
Nut & allergen information
Tree nuts: None in the recipe.
Peanuts: None.
Sesame: None in the recipe.
Dairy: Yes — feta cheese.
Gluten: Yes — regular wheat pasta.
Egg: Usually none, but check the pasta packaging if this is important for an allergy.
Chickpeas: Legume; not a tree nut or peanut, but relevant for people with legume allergies.
Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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