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Greek Pasta Salad

  • Author: Michelle Burns
  • Yield: 4 servings 1x


A cold pasta salad made with healthy vegetables and chickpeas. Great for picnics, barbecues, and family get-togethers.


  • 1/2 pound bowtie pasta
  • 1/2 small red onion, thinly sliced
  • 1 can chickpeas (garbanzo beans), drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1/3 cup pepperoncini rings
  • 1 orange, yellow, or red bell pepper, chopped
  • 1 large Persian cucumber, diced
  • 1 bunch flat leaf parsley (Italian parsley), chopped


  • 1/3 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tbs dried oregano
  • 2 tbs fresh lemon juice (about 1 lemon) or part juice from peppers
  • salt and pepper, to taste


  • Cook pasta in salted water until al dente, according to package instructions
  • Drain pasta and rinse under cool water to stop the cooking
  • Meanwhile, add the remaining salad ingredients to a large salad bowl.
  • Whisk the dressing ingredients in a small bowl or jar.
  • Pour 1/3 of the dressing over the cool pasta and toss to coat.
  • Add the pasta to the rest of the salad ingredients and then pour desired amount of remaining dressing over the salad.
  • Toss to coat the vegetables.
  • Season to taste with salt and pepper.
  • Top with a few flat-leaf parsley leaves when serving.
  • Can be served cold or at room temperature.
  • Will keep in the refrigerator for several days.




  • Serving Size: 2 cups
  • Calories: 457.75
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