With chickpea pasta, beans, colorful veggies, and bold Mediterranean flavors, this dish is equal parts delicious and nutritious. It's perfect for meal prep, weeknight dinners, or to bring to your next social gathering.
Cook the pasta according to package instructions to al dente. Rinse with cold water to stop the cooking process and set aside to cool. Tip: cook pasta one minute less than directed. This helps it hold up better, especially if making ahead.
In a small bowl or jar, whisk all of the dressing ingredients together until well combined.
In a large bowl, combine the cooked pasta, beans, cherry tomatoes, cucumbers, red onion, sun-dried tomatoes, olives, and feta cheese. Pour dressing over the salad and toss to coat evenly.
Sprinkle with fresh herbs and adjust seasonings if needed.
Serve immediately at room temperature or chill for 30 minutes if you prefer it cold.
Notes
Store this pasta salad in an airtight container in the fridge for up to 4 days. It holds up well and the flavors continue to develop as it sits.To reduce the sodium content, ensure that you're choosing low sodium or no-salt-added canned beans. You can also reduce or omit the kalamata olives and feta cheese since these are the big sodium contributors. For more variations, serving suggestions, and tips, see full blog post above.