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Mediterranean Pasta & Chickpea Salad


Rate this recipe 4.1/5 (6 Votes)


  • 1 box Elbow pasta
  • 1/2 cup crumbled feta cheese
  • 1/2 cup plain Greek yogurt
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup chopped fresh dill
  • 1- 2 cloves garlic, minced
  • 1 can (15 - 16 ounces) chickpeas, drained
  • 1 large fennel bulb trimmed, cored, and thinly sliced
  • 1 med yellow bell pepper, stemmed, cored, and cut into short strips
  • 1 sm red onion, halved and thinly sliced
  • 1/2 cup pitted kalamata olives, coarsely chopped
  • salt & Ground black pepper


Servings 8
Level of difficulty Average
Cooking time 20mins
Cost Average budget


Step 1

1.Cook pasta according to package directions with 2 tablespoons salt; drain. Rinse with cold water; drain again. Place in large bowl.

Step 2

2.Meanwhile, for dressing, in medium bowl, stir together feta, yogurt, oil, vinegar, dill and garlic; set aside.

Step 3

3.Add chickpeas, fennel, bell pepper, red onion and olives to pasta. When ready to serve, add dressing and toss to coat. Adjust seasonings, including salt and pepper, to taste.


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