Description
A refreshing and vibrant Pesto Chickpea Feta Pasta Salad that combines creamy feta, nutty chickpeas, and fresh basil pesto, perfect for summer picnics or quick lunches.
Ingredients
Scale
- 250 grams (about 8.8 oz) pasta (your choice, such as fusilli or penne)
- 1 can (400 grams or 14 oz) chickpeas, drained and rinsed
- 150 grams (about 5.3 oz) feta cheese, crumbled
- 100 grams (about 3.5 oz) fresh basil pesto
- 200 grams (about 7 oz) cherry tomatoes, halved
- 1 small red onion, finely chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Cook the pasta in a pot of salted boiling water according to package instructions until al dente. Drain and rinse under cold water.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- In a large mixing bowl, combine the cooked pasta, chickpeas, cherry tomatoes, red onion, and crumbled feta cheese. Pour the basil pesto over the top.
- Gently toss all the ingredients together until well coated with the pesto and dressing.
- Taste the salad and adjust seasoning with more salt, pepper, or lemon juice if needed.
- Transfer to a serving dish or individual bowls and garnish with fresh basil leaves if desired. Serve immediately or chill for about 30 minutes to enhance flavors.
Notes
- For gluten-free, use gluten-free pasta.
- For vegan, replace feta with plant-based cheese or omit it.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Let the salad sit before serving for better flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 20mg
Keywords: Pesto, Chickpea, Feta, Pasta Salad, Vegetarian, Summer Salad