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Greek Pasta Salad

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Ingredients

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  • 3 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • 1 lemon, zest and juice
  • 1 teaspoon dried oregano
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 x 400g tinned chickpeas, drained
  • 150g fusilli pasta
  • ½ cucumber, diced
  • 10 cherry tomatoes, halved
  • 100g vegan feta cheese, diced
  • 1 green pepper, diced
  • 30g kalamata olives, diced
  • 20g fresh parsley
  • 1 red onion, diced

Instructions

  1. Cook your pasta according to the package instructions, drain, and then rinse under cold water to cool the pasta.
  2. If you want crispy chickpeas, drizzle them in a little olive oil and oregano, and cook in the air fryer at 200C for 10 minutes. Alternatively, drain and rinse them and add to your salad as they are.
  3. While the pasta is cooking, dice your red onion, green peppers, parsley, and cucumber, Crumble the feta and halve your tomatoes and olives so everything is a roughly similar size.
  4. Make the dressing by simply combining all of the dressing ingredients in a jar and shaking vigorously. Taste and adjust to suit your preferences.
  5. Add all the pasta salad ingredients to a large salad bowl and pour over the dressing before gently tossing the salad to ensure everything is fully coated.
  6. Serve immediately.

Find it online: https://www.receipster.com/greek-pasta-salad-recipe-2/

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