Ingredients:

  • 1 lb chickpea pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup English cucumber, diced
  • 1 cup red bell pepper, diced
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup feta cheese, crumbled
  • 1/2 cup extra virgin olive oil
  • 1/3 cup red wine vinegar
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 tbsp honey

Instructions:

  1. Boil a large pot of salted water. Cook the pasta for 1 minute less than the package directions to ensure it stays firm.
  2. Immediately drain the pasta into a colander and rinse under cold running water until the noodles feel chilled to the touch.
  3. Shake the pasta well to remove excess moisture.
  4. Combine olive oil, red wine vinegar, lemon juice, garlic powder, dried oregano, sea salt, black pepper, and honey in a mason jar. Shake vigorously for 30 seconds until emulsified.
  5. In a large bowl, combine the chilled pasta, cherry tomatoes, cucumber, red bell pepper, and red onion.
  6. Pour 3/4 of the dressing over the mixture and toss gently until the noodles are glistening.
  7. Fold in the crumbled feta cheese last to avoid breaking the cheese.
  8. Cover and refrigerate for a minimum of 2 hours.
  9. Just before serving, toss with the remaining 1/4 of the dressing to restore acidity and sheen.