Greek Fusilli Pasta Salad

Name: Greek Fusilli Pasta Salad
Cuisine: European, Mediterranean, Greek
Ingredients: 300g uncooked fusilli pasta; 50g thinly diced red onion; 1 red bell pepper, chopped small; 2 tablespoons fresh oregano or 2 teaspoons dried oregano; 425g canned chickpeas (drained); 240g cucumber (chopped small); 300g cherry tomatoes (quartered); 15g fresh parsley chopped; 5g dried parsley (substitute for fresh); 5g chopped fresh basil; 1.67g dried basil (substitute for fresh basil); 170g feta cheese; 60 ml red wine vinegar; 60 ml lemon juice; 1 teaspoon (Dijon) mustard; 2 garlic cloves, pressed or minced; 2 teaspoons dried oregano; 1 teaspoon salt; 1/2 teaspoon black pepper; 120 ml olive oil

6 steps

A hearty ratio of fresh veggies combined with tender orzo pasta, chickpeas tossed in the tastiest Greek salad dressing.

Updated at: Thu, 02 Jan 2025 17:01:55 GMT

Nutrition balance score

Good

Glycemic Index

Low

Nutrition per recipe

Calories3173.2 kcal (159%)

Total Fat165.6 g (237%)

Carbs338.7 g (130%)

Sugars38.9 g (43%)

Protein92.4 g (185%)

Sodium5067.3 mg (253%)

Fiber42.3 g (151%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Cook the fusilli pasta according to the package directions in salted water. Drain and rinse with cool water and set aside.

Step 2

Make the dressing by whisking together red wine vinegar, lemon juice, mustard, garlic, dried oregano, salt, and black pepper. Drizzle in olive oil, whisking all the while to emulsify.

Step 3

Add diced red onions and a 1/2 cup of the vinaigrette (dressing) to a large bowl, allowing them to marinate while you prepare the remaining ingredients.

Step 4

Add bell peppers next along with oregano and chickpeas.

Step 5

Add cucumbers, tomatoes and parsley. Combine. Add in cooked fusilli pasta, 1/4 cup more of vinaigrette (dressing) and cubed feta cheese (if using). Gently mix.

Step 6

Taste and adjust flavour adding more vinaigrette (dressing), salt, pepper and a squeeze of lemon if needed.