This recipe comes together in less than 30 minutes, and is best served cold. I always save a little extra sauce (mayo and Italian dressing – super Midwest of me!) to add after the day I make it, as the pasta tends to absorb quite a bit of the sauce when it sits in the fridge. It’s tangy, creamy, and crunchy!
Pasta Salad with Feta
Servings: 4
Ingredients
- 1.5 cups dried pasta (I use rigatoni or shells)
- 2 celery stalks, diced into small pieces
- 1/2 cucumber, diced into small pieces
- 1/2 red pepper, diced into small pieces
- 1/2 cup chickpeas
- 1/4 red onion, finely chopped
- 1/2 cup feta, crumbled
- 1/2 cup mayonnaise
- 1/2 cup Italian dressing (I just buy bottled/store bought)
- salt and pepper
Instructions
- Boil your pasta in salted water
- Place chopped celery, cucumber, red pepper, chickpeas, red onion, crumbled feta in a large bowl
- Add mayo, Italian dressing, and salt and pepper into bowl. Mix all ingredients together
- Once pasta is al dente, rinse with cold water to cool down quickly. Once cool, add to bowl with all other ingredients
- Mix to incorporate, add more salt & pepper to taste
