Mediterranean Pasta Salad | Packed with GOODNESS & Easy to Make

By Spain on a Fork · 20 min

Ingredients

Instructions

1. Fill a stock pot a little over halfway with water, salt it generously and bring to a high boil.
2. Add the pasta and cook until just al dente (about 7 minutes), then drain into a colander.
3. While the pasta cools, thinly slice the red onion, cut the cucumber and red bell pepper into small bite-size pieces, thinly slice the black olives, and drain and rinse the chickpeas.
4. When the pasta is cool enough to handle (about 5 to 10 minutes), put it in a large bowl with the chickpeas, the chopped vegetables, olives and parsley.
5. For the dressing, whisk the olive oil, white wine vinegar, finely grated garlic and dried oregano in a small bowl, seasoning with a little salt and black pepper.
6. Pour the dressing over the pasta salad, season with salt and a generous amount of black pepper, and mix well.
7. Serve at room temperature, or chill in the fridge before serving.

Summarized from Spain on a Fork's video. Watch it for the details.

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GarlicOnionBell pepperRed onionCucumberChickpeaOliveBlack olive