Save to Pins Last summer, my neighbor Sarah brought this to our block party and I literally could not stop eating it. She told me the secret was letting the herbs marinate while the pasta cools down, so every bite tastes like a garden exploded in your mouth. I made it three times that week for different occasions because the freshness just hits different when its hot outside and nobody wants to turn on the oven.
I served this at my sisters baby shower last month and watched my usually picky nephew go back for thirds. There is something about the combo of cool cucumbers, tangy feta, and that zesty dressing that makes people forget they are eating something healthy. Plus it is one of those rare dishes that actually tastes better the next day.
Ingredients
- Chickpea pasta: This stuff is a game changer because it holds up beautifully and adds protein without the weird texture some gluten free pastas have
- Cucumber: English cucumbers work best here since they have fewer seeds and a crunch that stays crisp even after sitting in dressing
- Cherry tomatoes: Look for the ones that are slightly deep red because they will be sweeter and burst in your mouth
- Red onion: Soaking the chopped onion in cold water for 10 minutes takes away that harsh bite
- Fresh herbs: The trio of parsley, dill, and mint is what makes this sing so do not skip any of them
- Lemon: Both zest and juice are non negotiable because they give two different layers of brightness
- Dijon mustard: This helps emulsify the dressing so it does not separate and adds a subtle depth
- Feta and olives: Totally optional but honestly they push this from great to unforgettable
Instructions
- Get your pasta ready:
- Cook the chickpea pasta until it is just done, then rinse it under cold water until it is completely cool. This stops the cooking process and prevents gummy pasta later.
- Prep your vegetables:
- Combine the cucumber, cherry tomatoes, and red onion in your biggest bowl. Toss them with half the herbs so they start getting friendly with each other.
- Make the magic dressing:
- Whisk together the olive oil, lemon zest and juice, garlic, Dijon, salt, and pepper until it looks thick and creamy. Let it sit for a few minutes so the garlic mellows out.
- Bring it all together:
- Add the cooled pasta to the vegetables, pour over the dressing, and toss everything gently until each piece is coated. The pasta will soak up the dressing as it sits.
- Add the extras:
- Fold in the feta and olives if you are using them, then taste and adjust the salt. Sometimes the olives and feta add enough saltiness that you do not need more.
- Let it rest:
- Pop the bowl in the fridge for at least 15 minutes, but honestly 30 minutes is better. This gives all the flavors time to get to know each other.
Save to Pins My mom called me from the grocery store last week asking for this recipe because she said it was the only thing I have made that my dad actually requested again. That is how I know this one is a keeper.
Making It Ahead
You can prep everything except the dressing up to a day in advance. Just keep the chopped vegetables and pasta separate, then toss it all together right before serving. The herbs will stay perky this way instead of getting sad and wilted.
Serving Suggestions
This shines alongside anything grilled because the bright lemon cuts through rich flavors. I love it with portobello burgers or as part of a Mediterranean spread with hummus and flatbread.
Easy Variations
Sometimes I swap in arugula for half the herbs when I want that peppery bite. Other times I add roasted red peppers for sweetness and color. The beauty of this recipe is how forgiving it is.
- Try basil instead of mint for a more classic Italian vibe
- Artichoke hearts add a briny punch that pairs perfectly with the olives
- A handful of toasted pine nuts on top makes it feel fancy without any extra work
Save to Pins Every time I make this now, I think of Sarah standing in my kitchen telling me that good food does not have to be complicated. Sometimes the simplest ingredients just need to be treated with respect.
Frequently Asked Questions
- → Can I make this salad ahead of time?
Yes, this salad is excellent for meal prep. Combine the pasta, vegetables, and herbs in advance, then store in an airtight container for up to 3 days. Add the dressing just before serving to maintain the best texture and flavor.
- → What's the best way to prepare the lemon dressing?
Whisk the olive oil, fresh lemon zest and juice, minced garlic, Dijon mustard, salt, and pepper together in a small bowl or jar until emulsified. This ensures the dressing coats the pasta evenly. For extra stability, let the dressing rest for 5 minutes before tossing.
- → How can I add more protein to this dish?
Fold in cooked chickpeas for plant-based protein, or add grilled chicken breast for a heartier meal. Crumbled feta cheese or a generous handful of toasted nuts like almonds or walnuts also boost protein content significantly.
- → Is this salad truly gluten-free?
Chickpea pasta is naturally gluten-free, but always verify the packaging is certified gluten-free to avoid cross-contamination. All fresh vegetables and herbs are inherently gluten-free. The Dijon mustard and olive oil are typically safe, but double-check labels if you have severe sensitivities.
- → What herbs can I substitute if I don't have all three?
Fresh basil, tarragon, or chives work beautifully as substitutes. Use the same total volume of herbs called for, adjusting to your taste preference. Cilantro offers a different flavor profile but pairs nicely with lemon and Mediterranean ingredients.
- → Can I make this salad vegan?
Absolutely. Simply omit the feta cheese or replace it with plant-based feta alternatives available at most grocery stores. All other ingredients are naturally vegan. The salad remains equally delicious and satisfying.