Cold Pasta Salad

A warm summer evening brings back memories of vibrant gatherings, where the laughter mingles with the enticing aroma of freshly made dishes. One delightful addition to any potluck or family dinner is a Cold Pasta Salad. This recipe takes about 30 minutes to prepare, and it works brilliantly because it combines the refreshing crunch of vegetables with the creaminess of Greek yogurt and feta cheese.

This dish is perfect for anyone looking for a light yet satisfying meal. It’s ideal for summer picnics, BBQs, or meal prep for busy weeknights. Plus, you can store it in the fridge for up to three days, making it a great make-ahead option!

Why You’ll Love This Recipe

• The creamy dressing coats every noodle, ensuring delicious bites in every forkful.
• Fresh vegetables add a satisfying crunch while chickpeas provide a hearty protein boost.
• It’s a versatile dish that can be customized with your favorite seasonal ingredients.
• Serve it cold or at room temperature, making it perfect for any gathering.

What You’ll Need

Gather these simple ingredients to create your Cold Pasta Salad.

For the Salad

• 8 ounces short pasta (wheels, lumache, shells, bowties, etc.)
• 1 can chickpeas (15 ounces, drained and rinsed)
• 1½ cup cucumber, diced
• ½ cup sun-dried tomatoes, drained and chopped
• 1 scallion, chopped

For the Dressing

• 1 cup Greek yogurt
• 2 tablespoons extra virgin olive oil
• 2 tablespoons dill, chopped (or parsley)
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon dried oregano (or mint)
• 1 small clove garlic, grated
• ½ teaspoon salt
• Black pepper to taste (taste before adding)

For Serving

• 4 ounces feta cheese, crumbled

Use low-fat Greek yogurt for a lighter option.

Substitutions & Swaps

• Substitute chickpeas with kidney beans.
• Use plain yogurt instead of Greek for a thinner texture.
• Replace feta with goat cheese for a different flavor.
• Omit sun-dried tomatoes for a simpler version.

How to Make It

Prepare this Cold Pasta Salad in just a few easy steps.

Cook the Pasta

Boil 8 ounces of short pasta in salted water until just al dente. Reserve 1 cup of pasta water, then drain and rinse the pasta under cold water for 10 seconds to stop the cooking.

Make the Dressing

In a large mixing bowl, combine 1 cup Greek yogurt, 2 tablespoons extra virgin olive oil, 2 tablespoons dill, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1 teaspoon dried oregano, and 1 small clove garlic (grated). Add ½ teaspoon salt and black pepper, and then mix in 4 tablespoons of reserved pasta water.

Marinate the Chickpeas

Add the drained and rinsed chickpeas to the dressing, stirring gently. Allow them to sit for a few minutes while the pasta cools—this helps them soak up the flavor.

Assemble the Salad

Add the cooked pasta, 1½ cup diced cucumber, 1 chopped scallion, and ½ cup sun-dried tomatoes to the bowl. Toss everything together until well coated and creamy. Spoon the salad into a serving bowl and top with fresh herbs and a sprinkle of Aleppo pepper. Serve cold or at room temperature.

How to Store It

Fridge: Up to 3 days in an airtight container.
Freezer: No, pasta textures may change.
Reheat: Not recommended; enjoy cold or at room temp.

Tips for Best Results

• Allow the pasta to cool completely before combining with the dressing for better texture.
• Adjust seasoning after mixing; the feta’s saltiness can vary.
• Use seasonal vegetables to keep the salad fresh and exciting.

Serving Suggestions

• Pair with grilled chicken or fish for a complete meal.
• Serve as a refreshing side dish at summer BBQs.
• Enjoy it as a light lunch option with some crusty bread.

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