Mediterranean Pasta Salad

Ingredients:

• 1 pound tri-color rotini pasta
• 1 can chickpeas, drained and rinsed
• 1/2 red onion, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1/2 cup kalamata olives, pitted and sliced in half
• 1 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh oregano, chopped
• 1/4 cup fresh lemon juice
• 1/3 cup olive oil
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process.
2. In a large bowl, combine the cooked pasta, chickpeas, red onion, bell peppers, and kalamata olives.
3. In a separate bowl, whisk together the fresh lemon juice, olive oil, salt, and pepper to make the dressing.
4. Pour the dressing over the pasta salad and toss to combine.
5. Add the crumbled feta cheese, chopped parsley, and chopped oregano to the salad and toss gently.
6. Refrigerate for at least 2 hours before serving to allow the flavors to meld together. Serve cold.

Verdict:

This Mediterranean pasta salad is the perfect dish for a light and refreshing lunch or dinner. The combination of fresh ingredients like bell peppers, chickpeas, and olives, paired with the tanginess of the feta cheese and lemon dressing make it a flavorful and filling meal. Plus, it’s incredibly easy to make and can be stored in the refrigerator for several days, making it a great meal prep option.

Serving Suggestions:

Serve this salad as a side dish to grilled chicken or fish, or enjoy it on its own as a light lunch. It also makes for a great potluck dish and can easily be doubled or tripled to serve a larger crowd.