Save My neighbor knocked on the door one Saturday holding a bag of chickpea pasta she couldn't figure out what to do with. I tossed it with whatever I had in the crisper and some lemon, and we ate it on the porch while her kids chased fireflies. She texted me three days later asking for the recipe, which didn't exist yet. That's how this salad was born, out of improvisation and a warm June evening that felt too good to waste indoors.
I made this for a potluck once and watched three people go back for seconds before the main course even arrived. One friend, who usually turns her nose up at anything remotely healthy, asked if I'd brought dessert instead. The mint and dill do something magical together, something that makes you forget you're eating vegetables. I've been bringing it to gatherings ever since, and it's never come home with leftovers.
Ingredients
- Chickpea pasta: This isn't just a gluten-free swap, it's got twice the protein of regular pasta and holds up beautifully in cold salads without getting mushy or sticky.
- Cucumber: I like the large English kind because they're less watery and you don't have to peel them, plus they stay crisp even after sitting in dressing.
- Cherry tomatoes: Halve them so they release a little juice into the salad and their sweetness balances the tangy lemon.
- Red onion: A quarter onion is all you need, finely chopped so it distributes evenly without overpowering anyone's breath.
- Fresh parsley: The flat-leaf kind has more flavor than the curly stuff, and it doesn't get stuck in your teeth as much.
- Fresh dill: This herb is the secret star, it adds a brightness that dried dill just can't touch.
- Fresh mint: Just a couple tablespoons make the whole thing feel like summer, even in the middle of February.
- Extra virgin olive oil: Use the good stuff here, you'll taste it in every bite and it makes the dressing silky.
- Lemon: Zest it before you juice it, and make sure it's at room temperature so you get more juice out of it.
- Garlic clove: Mince it as finely as you can so it melts into the dressing instead of sitting in sharp little chunks.
- Dijon mustard: This is what holds the dressing together and gives it a subtle kick without making it spicy.
- Sea salt and black pepper: Freshly cracked pepper makes a difference you can actually taste, don't skip it.
- Feta cheese: Crumbled, not cubed, so it coats the pasta and vegetables like tiny creamy surprises.
- Kalamata olives: Their briny punch cuts through the richness and adds a Mediterranean soul to the whole dish.
Instructions
- Cook the pasta:
- Boil the chickpea pasta just until al dente, then drain and rinse it under cold water to stop the cooking and cool it down fast. This keeps it from turning gummy and makes it ready to toss right away.
- Prep the vegetables and herbs:
- Dice the cucumber into bite-sized pieces, halve the cherry tomatoes, and chop the onion as finely as you have patience for. Toss them in a large bowl with the parsley, dill, and mint so the herbs coat everything evenly.
- Make the dressing:
- In a small bowl or jar, whisk together the olive oil, lemon zest, lemon juice, minced garlic, Dijon mustard, salt, and pepper until it looks creamy and emulsified. If you use a jar, you can just shake it hard and pretend you're making a cocktail.
- Combine everything:
- Add the cooled pasta to the bowl of vegetables and pour the dressing over the top. Toss gently with your hands or a big spoon until every piece of pasta is lightly coated.
- Add the extras:
- Fold in the feta and olives if you're using them, being careful not to smash the cheese. These are optional, but they turn a side salad into something you could eat for dinner.
- Chill before serving:
- Let the salad sit in the fridge for at least 15 minutes so the flavors can get to know each other. It's even better after an hour, or the next day if you have that kind of patience.
Save I brought this to a family reunion once, and my cousin who claims to hate salad ate it straight from the bowl with a serving spoon when he thought no one was looking. Later, he asked if I'd make it for his birthday instead of cake. That's when I knew this recipe had crossed over from practical weeknight dinner into something people actually crave.
Making It Your Own
If you want more protein, toss in a can of rinsed chickpeas or some grilled chicken cut into strips. I've also added roasted red peppers, artichoke hearts, and even leftover grilled zucchini when I had them sitting around. The dressing is forgiving enough to handle whatever you throw at it, as long as you keep the lemon and herbs at the center.
Storing and Serving
This salad keeps in the fridge for up to three days, though the cucumbers will start to release water after that. I like to pack it in mason jars for lunch, with the dressing on the bottom and the pasta on top, then shake it up right before eating. It tastes just as good cold as it does at room temperature, which makes it perfect for picnics or potlucks where you don't know if there will be a fridge.
What to Serve It With
I've served this alongside grilled lamb, roasted salmon, and even just a hunk of crusty bread with butter. It's light enough not to compete with a main dish, but substantial enough to stand on its own if you're eating it for lunch. A glass of chilled Sauvignon Blanc or a big pitcher of iced mint tea makes it feel like a meal you planned, even if you threw it together in twenty minutes.
- Add a handful of arugula right before serving for a peppery bite.
- Swap the dill for basil if that's what you have growing on your windowsill.
- Drizzle a little extra lemon juice over the top just before serving to brighten it up.
Save This salad has become my answer to what to bring when I don't know what to bring. It travels well, feeds a crowd, and somehow makes people feel like they're eating something special even though it's just pasta and vegetables with a good attitude.
Recipe FAQ
- → Can I make this ahead of time?
Yes, this salad is ideal for meal prep. You can assemble it up to 4 hours in advance and refrigerate. Store the dressing separately and add just before serving to prevent the pasta from becoming soggy.
- → What's the best way to make it vegan?
Simply omit the feta cheese or substitute it with plant-based feta. All other ingredients are naturally vegan, including the olive oil-based dressing. The salad remains equally delicious and satisfying.
- → Can I use regular pasta instead of chickpea pasta?
Absolutely. Whole-wheat, lentil, or regular durum wheat pasta work well. Keep in mind that chickpea pasta offers extra protein and fiber, but any pasta maintains the Mediterranean flavors and freshness of the dish.
- → How long does this keep in the fridge?
Properly stored in an airtight container, this salad keeps for 3-4 days. The pasta absorbs the dressing flavors beautifully over time, making it even more flavorful the next day.
- → What proteins pair well with this salad?
Grilled chicken, chickpeas, white beans, or crispy tofu complement the Mediterranean flavors beautifully. For seafood lovers, grilled shrimp or white fish like halibut add a light, fresh element.
- → Is this salad naturally gluten-free?
Only if you use certified gluten-free chickpea pasta. Always check ingredient labels carefully. The rest of the ingredients, including the dressing components, are naturally gluten-free.