Summer Pasta Salad

This refreshing pasta salad is perfect for all your summer meals – BBQ, grilled salmon, and more! It features chickpeas, bowtie pasta, olives and more. Serve chilled for optimal flavors.


  • 1 pound of pasta of choice (bowtie or ziti)


  • 2 ears of corn, cut from ear
  • 2 or 3 mini cucumbers, sliced and quartered
  • 1 red bell pepper, chopped
  • 1 pint cherry tomatoes, halved
  • (1) 15 oz. can garbanzo beans / chickpeas, drained and rinsed
  • 1/2 cup pitted Kalamata olives, halved
  • 1/2 cup fresh basil chopped
  • 1/2 cup feta


  • 1/3 cup extra virgin olive oil
  • 1 tsp Dijon mustard
  • 2 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • 1 tbsp fresh dill 
  • 1 tbsp parsley
  • 1 tbsp oregano
  • 1 tsp sugar
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp pepper


  1. Cook pasta, al dente, according to package directions.
  2. Whisk all dressing ingredients in a small bowl.
  3. Toss salad ingredients, pasta, and dressing until well mixed.
  4. Season to taste with feta cheese, lemon, salt and pepper.
  5. Garnish with fresh dill.


For optimal flavors, chill for 30-45 minutes in refrigerator. 

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