Colorful Pasta Salad with Chickpeas, Bell Pepper and Feta

A colorful pasta salad with chickpeas, bell pepper and feta that keeps well in preparation and stays fresh in the fridge for several days. It tastes just as good cold from the storage container as it does from the to-go box.

By yumbelo · 4 servings · 40 minutes

Ingredients

• 400 g Durum wheat fusilli
• 1 can chickpeas from the can, drained
• 2 pc red bell pepper
• 0.5 pc cucumber
• 250 g cherry tomatoes
• 1 pc red onion
• 200 g feta
• 80 g black olives, pitted
• 1 bunch bunch flat-leaf parsley
• 5 tbsp olive oil
• 3 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 tsp oregano, dried
• salt
• black pepper

Method

1. Bring salted water to a boil in a large pot and cook the fusilli until al dente according to the package directions. Drain, briefly rinse with cold water and let drain well.
2. For the dressing, whisk together lemon juice, mustard, honey, oregano, 4 tbsp olive oil, salt and pepper vigorously in a large bowl.
3. Remove the seeds from the bell pepper and cut into small cubes. Also finely chop the cucumber, cherry tomatoes and onion. Halve the olives and finely chop the parsley.
4. Heat the remaining olive oil in a pan, fry the chickpeas in it for 5 minutes until they take on a little color, and season with salt.
5. Toss the pasta with the dressing, fold in the vegetables, chickpeas, olives and parsley, and crumble the feta over the top.
6. Let the salad cool, portion into storage containers and refrigerate for up to three days. Before serving, adjust the seasoning to taste with a little oil and lemon juice.