Creamy Mediterranean Macaroni Salad with Chickpeas and Feta
This pasta salad is a vibrant Mediterranean twist on the classic—lighter, brighter, and loaded with wholesome goodness.
Ingredients
- 1 box elbow macaroni, cooked (opt for whole grain for an extra fiber boost)
- 2 cups cherry tomatoes, halved
- 1 cup diced cucumber, ~½ English cucumber
- 1 can chickpeas, rinsed and drained
- 1 cup pitted kalamata olives, sliced
- 1 cup red onion, finely chopped
- 1 cup chopped artichoke hearts
- ¼ to ½ cup fresh herbs, chopped (parsley, basil, or dill)
Optional Add-Ins:
- 1 cup crumbled feta cheese, or mozzarella pearls
- 1 cup chopped roasted red peppers
- A couple handfuls of arugula or chopped baby spinach added just before serving for a fresh, peppery bite.
Classic Creamy Dressing:
- ½ cup nonfat Greek yogurt*
- ½ cup light mayo
- 1 tablespoon red wine vinegar, or apple cider vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- 2 to 3 teaspoons honey, to balance the tangy flavors
- Salt and black pepper, to taste
Instructions
- Cook the pasta: Follow the package instructions for cooking the elbow macaroni. Once done, drain and rinse it under cold water to cool it down quickly and stop the cooking process.
- Assemble the salad: In a large mixing bowl, combine the cooled pasta with the cherry tomatoes, cucumber, chickpeas, olives, artichokes, red onion, and herbs (and any optional add-ins you’re using).
- Make the dressing: In a small bowl, whisk together the yogurt, mayo, vinegar, mustard, garlic powder, honey, salt, and pepper until smooth and creamy. Taste and adjust seasoning to your liking.
- Toss and coat: Pour the dressing over the pasta mixture and stir to coat everything evenly. Fold in your fresh herbs.
- Chill and serve: Let the salad chill in the fridge for 20-30 minutes to allow all the flavors to meld together. Before serving, taste again and adjust seasonings if needed.
- Enjoy your vibrant, Mediterranean-inspired pasta salad that’s packed with nutrients and big on flavor!
Notes
Storage: This salad stores beautifully in the fridge for up to 3 days. Just be sure to store it in an airtight container to keep it fresh. If you’re adding any leafy greens (like arugula or spinach), I recommend adding them just before serving to keep them crisp.
Make Ahead Tip: You can prep the salad and dressing in advance—just store them separately. When you’re ready to serve, toss them together for a quick and easy meal.
Serving Suggestions: This salad is a perfect side dish for grilled chicken, fish, or a veggie burger. It also makes a fantastic lunch on its own.
Dressing Variations: If you’re in the mood to switch things up, here are some fun dressing alternatives you can try: Creamy Tahini Dressing, Honey Mustard Vinaigrette, Lemon Vinaigrette, and even my Ranch Dressing!
Nutrition Information per serving
Serving Size: 1 cup (without optional add-ins)Calories: 280Carbohydrates: 49gProtein: 3gTotal Fat: 7g— Unsaturated Fat: 7g— Saturated Fat: 0gCholesterol: 0mgSodium: 370mgPotassium: 190mgFiber: 3gTotal Sugar: 4g— Natural Sugar: 4g— Added Sugar: 0g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.