Easy and Refreshing Mediterranean Pasta SaladVeg

1

Bring a large stock pot of water to a boil over high heat and season it generously with sea salt.

2

Add 2 1/4 cups (8 oz) of your chosen pasta (such as gratini, fusilli, or bow tie) to the boiling water.

3

Cook until the pasta reaches an al dente texture, stirring occasionally to prevent sticking. Check your specific package instructions for the precise timing.

4

Drain the cooked pasta into a colander and allow it to cool for 5 to 10 minutes.

5

Thinly slice one small red onion.

6

Cut half of an English cucumber into small, bite-sized pieces.

7

Chop one red bell pepper into small, bite-sized pieces.

8

Thinly slice half a cup of pitted black olives.

9

Roughly chop a handful of fresh parsley to yield about 1/4 cup

10

Drain a 15 1/2 oz can of chickpeas, rinse them thoroughly under cold water, and drain again.

11

Transfer the cooled pasta into a large mixing bowl.

12

Add the chickpeas and all the prepared vegetables to the bowl.

13

In a separate small bowl, whisk together 3 tablespoons of extra virgin olive oil, 1 tablespoon of white wine vinegar, one finely grated or minced garlic clove, and 1 teaspoon of dried oregano.

14

Season the dressing with a pinch of sea salt and freshly cracked black pepper.

15

Pour the dressing over the salad and toss everything together until well coated.

16

Season with additional sea salt and pepper to taste before serving at room temperature or chilled from the fridge