Chopped Greek Pasta Salad is the perfect salad to bring to your next potluck. Ditalini pasta is combined with chopped veggies, olives, chick peas, artichoke hearts, feta cheese, and a classic Greek vinaigrette. Prep this one ahead of time and let the flavors meld together!
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Keyword: chopped greek pasta salad, greek salad, pasta salad
Author: Sue Ringsdorf
For the salad:
1/2poundDitalini pasta (about 3.5 cups cooked)- cooked to al dente
1cup cherry tomatoes- chopped
1cupEnglish cucumber- chopped
1/2cupred onion- chopped
1/2cupkalamata olives- chopped
1/2cupartichoke hearts- chopped
1cupchickpeas- rinsed and strained
1/2cupfeta cheese- crumbled
For the dressing:
1/2largelemon- freshly squeezed
2Tablespoonsred wine vinegar
kosher salt and freshly ground black pepper- to taste
Boil the pasta according to directions, making sure you flavor the water with salt. Cook until al dente, strain, and set aside to cool.
Chop up the cucumbers, cherry tomatoes, and red onion. Strain the chick peas. Chop up the olives and artichoke hearts.
Make the dressing, by combining all ingredients. Shake well.
Comnbine the salad ingredients - the cooled pasta, the veggies, chick peas, olives, artichoke hearts, and feta cheese. Pour the dressing over top, and toss to combine.
To serve, add some extra freshly ground black pepper, and a swirl of olive oil, if desired.