You know what I love? Summer. I think summer is just buckets of fun because everything about it represents P-A-R-T-Y. The days are longer, and the sun stays up for hours on end. The heat from the sun can be washed away with a simple splash in the pool or water. The warm weather encourages you to go outside and take advantage of the season, because when winter comes, you’ll be stuck indoors.
Fourth of July is coming up, and if you’re celebrating Independence Day, chances are you’re attending a get together. And chances are that at said get together, there will be food – probably even a grill out.
“What side dish are you bringing?” Aunt Mae will ask. You can reply with, “This bomb ass pasta salad that this dope ass chick created.”
Jk. Don’t do that. DO bring this pasta salad, but leave off the expletives. You can instead talk up how healthy this dish is, AND how much flavor it holds. My secret (which is not so secret now) to this recipe is the Zoe’s Greek Dressing. HOLY MOLY, it’s mouth-watering. If you have never been to a Zoe’s or there’s not one near you, their dressing is simply olive oil, red wine vinegar, and a mixture of seasonings.
Not trying to toot my own horn, but this dish is so. dang. good, and is one of my favorite recipes I’ve come up with this year. Sometimes the best results come from an unplanned idea and experiment. I ate about 5 servings of this and never got sick of it. I was actually really sad when it got down to the bottom!
Best part is…. it’s healthy. You can even make it gluten-free if you ditch the macaroni.
Update July 2018: I’ve now updated the recipe in case you don’t have a Zoe’s Kitchen near you! Zoe’s Dressing recipe is now included!
Greek Chickpea Pasta Salad with Feta
For the salad:
1 box dry Banza pasta
1 can of chickpeas
3 sun-dried tomatoes, chopped
8 oz of can or jarred artichokes, chopped
1/3 cup green olives, chopped
1/2 cup feta cheese (I use reduced-fat)
For the dressing:
1/2 tsp garlic powder
1 tsp oregano
1/2 tsp dried basil
1 tsp salt
1/2 tsp black pepper
3/4 c canola oil
1/4 c olive oil
5 tbsp red wine vinegar
1. For dressing, combine dry ingredients in large bowl, mixed well. Combine liquids in mason jar, and add dry ingredients. Shake well!
2.Boil your pasta as instructed on package until pasta is al dente. Drain the pasta, and set aside in a large bowl.
3, In a large mixing bowl, combine your pasta ingredients – chickpeas, sun-dried tomatoes, artichokes, and olives (hold the feta for now). Combine all ingredients until mixed well, and then add to cooled pasta. Combine until well mixed, again.
3. Sprinkle in feta, pepper flakes, black pepper and salt into pasta mixture, and toss to combine. Now you will start to slowly add in your dressing. The amount you put in is up to you. Note that you do not want your pasta salad to be runny, but it should have a good oily texture. If you set this in the fridge overnight, you will need to add more dressing the next day because the pasta will soak up the dressing.
xoxo – Amber