A delightful Mediterranean-inspired pasta salad combining chickpeas, fresh vegetables, and a zesty dressing.
Boil water in a medium saucepan, add a pinch of salt, and cook the pasta until al dente. Drain and rinse under cold water.
Rinsing the pasta with cold water stops the cooking process and cools it for the salad.
Chop the cherry tomatoes, red onion, and cucumber into bite-sized pieces.
Uniformly sized pieces ensure even distribution of flavors in each bite.
In a large mixing bowl, combine the cooked pasta, chickpeas, chopped vegetables, crumbled feta cheese, and olives.
Gently toss the ingredients to avoid breaking the pasta or vegetables.
Whisk together the olive oil, juice of the lemon, salt, and ground black pepper in a small bowl.
Adjust the seasoning to your taste before adding to the salad.
Pour the dressing over the salad and toss to coat evenly. Refrigerate for at least 30 minutes before serving.
Chilling the salad allows the flavors to meld together beautifully.
Serve the salad chilled, garnished with additional feta cheese or fresh herbs if desired.
Adding a sprig of fresh herbs like parsley or dill enhances the presentation.
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