A fresh take on pasta salad, blending hearty chickpeas with crunchy vegetables and a zesty lemon dressing. Perfect for any gathering or lunch on the go.
Cook the pasta according to package directions in a large pot of salted boiling water until al dente. Drain and rinse under cold water. Set aside to cool.
In a large mixing bowl, combine the cooled pasta, chickpeas, cherry tomatoes, cucumber, red onion, olives, and feta cheese. Toss gently to combine.
In a separate small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until well emulsified.
Pour the dressing over the pasta salad, and gently toss until all ingredients are well coated with the dressing.
Cover and refrigerate for at least 2 hours to allow flavors to meld together. Serve chilled and enjoy.
Notes
Mix in fresh herbs such as parsley or basil for additional flavor. Adjust seasoning with more salt or lemon juice as needed.