Greek Pasta Salad

pablo (6)

This is the perfect summer pasta salad. It’s light and full of veggies and flavor. The chickpeas and feta add protein while the artichoke hearts bring the richness. I like to serve this over the thin pasta and twirl in the different ingredients. Great for a light dinner or a picnic lunch.


8oz thin spaghetti

2 medium roma tomatoes

1 medium cucumber

2 cloves garlic

1 medium red onion

6oz jar of quartered/marinated artichoke hearts

4oz feta cheese

1 can chickpeas

1 tbs Greek seasoning

drizzle of olive oil

salt and pepper to taste


  1. Cook spaghetti according to package instructions.
  2. Chop roma tomatoes, cucumber, garlic and red onion.
  3. Combine the chopped ingredients, artichoke hearts, and feta in a large bowl.
  4. Rinse the chickpeas and add them to the bowl.
  5. Add Greek seasoning, olive oil, salt and pepper and mix all ingredients.
  6. Drain the cooked spaghetti and rinse with cold water.
  7. Serve individually with the Greek mixture over the spaghetti.

Makes 4-5 servings.



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