Whipped Feta Greek Pasta Salad

By The Stay At Home Chef

Ingredients

1 pound rotini pasta
1/4 cup red wine vinegar
1 (15 ounce can) chickpeas (garbanzo beans) (drained and rinsed)
1 pint cherry or grape tomatoes (halved)
1 medium cucumber (diced)
1/2 cup kalamata olives (sliced)
1 medium red bell pepper (diced)
1/2 small red onion (finely diced)
1 cup plain Greek yogurt
1 cup crumbled feta cheese
3 tablespoons lemon juice
2 tablespoons extra virgin olive oil
2 teaspoons minced garlic
2 tablespoons chopped fresh basil
1 tablespoon minced fresh mint
1 tablespoon minced fresh dill
1 teaspoon dried oregano

Prep Time15mins
Cook Time15mins
Servings8

Instructions

Bring a large pot of salted water to a boil. Cook 1 pound rotini pasta according to package directions until al dente. Drain and transfer to a large bowl.

Add 1/4 cup red wine vinegar to the drained pasta while still hot and toss to combine. Set aside to cool.

Drain and rinse 1 (15 ounce can) chickpeas (garbanzo beans). Halve 1 pint cherry or grape tomatoes. Dice 1 medium cucumber, 1 medium red bell pepper, and 1/2 small red onion. Slice 1/2 cup kalamata olives. Add to cooled pasta.

Prepare the dressing in a blender by combining 1 cup plain Greek yogurt, 1 cup crumbled feta cheese, 2 tablespoons extra virgin olive oil, 3 tablespoons lemon juice, 2 teaspoons minced garlic, 2 tablespoons chopped fresh basil, 1 tablespoon minced fresh mint, 1 tablespoon minced fresh dill, and 1 teaspoon dried oregano. Blend until smooth.

Pour the dressing over the pasta and stir until all of the pasta is thoroughly coated. Cover and refrigerate until ready to serve.