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Chickpea Pasta Salad with Tomatoes, Cucumber & Feta

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Chickpea Pasta Salad with Tomatoes, Cucumber & Feta

Active Time: 20 minutes   |   Total Time: 20 minutes   |   Serves 8  |  Gluten Free

  • 8 ounces chickpea (or regular) small pasta shells
  • 1 pint cherry or grape tomatoes, quartered
  • 1 cucumber, cut into ½-inch pieces
  • 1 red bell pepper, cut into ½-inch pieces
  • ½ of a medium red onion, chopped
  • ½ cup pitted kalamata olives, halved
  • ¼ cup chopped flat-leaf parsley
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons extra virgin olive oil
  • ½ teaspoon dried oregano
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 6 ounces feta cheese, (about 1 cup, crumbled)

Bring a large pot of water to a boil over medium-high heat. Cook the pasta according to the package directions. Drain the pasta and pass under cold water to stop the cooking. Shake out excess water.

In a large bowl, combine the tomatoes, cucumber, bell pepper, onion, olives, and parsley. Add the pasta.

In a small bowl, whisk together the vinegar, lemon juice, oil, oregano, salt, and pepper. Pour over the salad and toss well. Crumble the feta over the top and serve.

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