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A bowl of Greek-inspired chopped pasta salad with creamy feta dressing, cucumber, and tomatoes.

Greek-Inspired Chopped pasta salad with creamy feta dressing

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Prep Time 20 minutes
Cook Time 10 minutes
Servings: 6
Course: Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 385
Ingredients Method Notes

Ingredients
  

  • Salad:
  • 10 oz 280g ditalini or rotini pasta
  • 1 English cucumber diced
  • 1 pint cherry tomatoes quartered
  • 1/2 red onion finely diced
  • 1 bell pepper any color, diced
  • 1/2 cup Kalamata olives sliced
  • 1 can 15 oz chickpeas, drained and rinsed
  • 1/2 cup fresh parsley chopped
  • 4 oz feta cheese crumbled (for topping)
  • Dressing:
  • 1/2 cup feta cheese crumbled
  • 1/4 cup Greek yogurt plain
  • 3 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp fresh lemon juice
  • 1 clove garlic minced
  • 1 tsp dried oregano
  • 1/2 tsp black pepper

Method
 

  1. Cook pasta in a large pot of salted boiling water according to package directions until al dente. Drain and rinse with cold water.
  2. In a small blender or food processor, combine all dressing ingredients. Blend until smooth and creamy. Set aside.
  3. In a large mixing bowl, combine the cooled pasta, cucumber, tomatoes, onion, bell pepper, olives, and chickpeas.
  4. Pour 3/4 of the dressing over the salad and toss to coat thoroughly.
  5. Cover and refrigerate for at least 30 minutes.
  6. Just before serving, stir in the fresh parsley and remaining feta cheese. Drizzle with the remaining dressing if needed.

Notes

  • The "Al Dente" Rule: Cook the pasta 1 minute less than the package instructions. It will soften slightly as it absorbs the dressing acidity.
  • Rinse the Pasta: Unlike warm pasta dishes, you must rinse this pasta under cold water. This removes starch, preventing a gummy texture and stopping the pasta from sticking together.
  • Dressing Ratio: Pasta acts as a sponge. If you are serving this later, keep 25% of the dressing aside to toss in right before serving to "wake up" the creaminess.
  • Feta Quality: Use feta in brine (preferably sheep or goat milk) rather than pre-crumbled varieties. The brine-packed feta blends into a much smoother, richer dressing.
  • The "Chopped" Technique: Aim for all vegetable pieces to be roughly the size of a chickpea. This ensures you get a bit of every flavor in every single bite.
  • Storage: This salad keeps well in the fridge for up to 3 days. Do not freeze, as the fresh cucumbers and tomatoes will lose their texture.