Save The first time I brought this salad to a neighborhood potluck, three people asked for the recipe before they even finished their first bite. There is something about the combination of cool cucumber, bright herbs, and that lemony dressing that makes people instantly comfortable. I have since learned to always make a double batch, even when I think I am only cooking for myself.
Last July my sister visited for a weekend and we ate this on the back porch three days in a row. We would sit there in the heat with glasses of cold white wine, letting the pasta marinate while we caught up about everything and nothing. Now whenever I chop mint and dill together, I am back in that moment.
Ingredients
- Chickpea pasta: This pasta holds its texture beautifully in cold salads and adds protein without the heaviness of traditional pasta
- Cucumber: English or Persian cucumbers work best because their skin is tender and seeds are minimal
- Cherry tomatoes: Look for ones that feel heavy for their size, they will be the juiciest and sweetest
- Fresh herbs: The combination of parsley, dill and mint is non negotiable, each one brings something different to the party
- Lemon: Both zest and juice are essential, the zest carries all the aromatic oils while the juice provides acidity
- Garlic: Mince it finely so it distributes evenly through the dressing rather than leaving someone with a raw chunk
- Dijon mustard: This emulsifies the dressing and adds just the right amount of sharp depth
Instructions
- Cook the pasta:
- Boil the chickpea pasta until al dente, then drain immediately and rinse under cold water until completely cool to stop the cooking process
- Prep the vegetables:
- While pasta cooks, dice the cucumber into small pieces, halve the tomatoes, and finely chop the red onion so everything is bite sized
- Make the dressing:
- Whisk together olive oil, lemon zest and juice, garlic, mustard, salt and pepper until thickened and creamy
- Combine everything:
- Add cooled pasta to the vegetables with herbs, pour over dressing, and toss gently until every piece is coated
- Add extras:
- Fold in feta and olives if using, then let the salad rest for at least 15 minutes before serving
Save This became my go to dish when I need something substantial but not heavy, like after a long walk or when the kitchen feels too warm to turn on the oven. Something about the brightness makes everything feel lighter.
Making It Ahead
The salad holds up beautifully for 2 to 3 days in the refrigerator. I actually prefer making it the night before because the dressing softens the onion just enough and the pasta absorbs more flavor.
Serving Ideas
This works alongside grilled fish or chicken, but it is substantial enough to stand alone as a main course with some crusty bread. I have also served it over mixed greens for extra volume.
Easy Variations
Try swapping fresh basil for mint in late summer when tomatoes are at their peak. Sometimes I add diced bell peppers for extra crunch or avocado for creaminess.
- Add roasted red peppers for sweetness and color
- Throw in some toasted pine nuts or sunflower seeds for texture
- Try arugula instead of parsley when you want something peppery
Save Every time I pack this for lunch or bring it to a gathering, someone asks what makes it taste so bright. The secret is always using freshly squeezed lemon juice and plenty of it.
Recipe Help & FAQs
- → Can I make this salad ahead of time?
Yes, this salad actually improves when made in advance. Prepare it up to 2 days ahead and store in an airtight container in the refrigerator. The flavors meld beautifully, and the pasta absorbs the lemon dressing. Add fresh herbs just before serving if you prefer them more vibrant.
- → What's the best way to keep the salad fresh?
Store the salad in an airtight container in the refrigerator for up to 3 days. If it seems dry after refrigeration, toss with a bit more olive oil and fresh lemon juice before serving. Keep any feta cheese or olives separate until just before eating to maintain optimal texture.
- → How do I make this truly gluten-free?
Use certified gluten-free chickpea pasta and verify that your Dijon mustard is gluten-free (most are, but always check the label). Ensure all other ingredients, particularly the feta cheese if using it, don't contain hidden gluten. This simple swap makes the entire dish naturally gluten-friendly.
- → What pasta alternatives work well here?
Lentil pasta, whole-wheat pasta, or regular durum wheat pasta all pair beautifully with this dressing. Brown rice pasta offers a milder flavor, while chickpea pasta provides the most protein. Choose based on your dietary needs—all complement the fresh herbs and lemon dressing equally well.
- → Can I add protein without feta cheese?
Absolutely. Grilled chicken breast, white beans, canned tuna, or roasted tofu are excellent additions. You can also stir in cooked chickpeas for extra fiber and plant-based protein. Each adds substance while keeping the fresh, light character of the dish intact.
- → What beverages pair well with this dish?
Crisp Sauvignon Blanc complements the lemon and herbs beautifully. For non-alcoholic options, try iced herbal tea like chamomile or mint, sparkling lemon water, or a crisp white iced tea. These lighter drinks enhance the fresh Mediterranean flavors without overwhelming the palate.