greek macaroni salad
A cookout classic spun around and turned into a healthy, herb-laden summer dish with Greek flare.
Ingredients
- 1 lb macaroni or shellbow pasta
- 1 15-oz can chickpeas, drained
- 1 cup cherry tomatoes, halved
- 1 cup Persian cucumbers, chopped (about 2-3 cucumbers)
- 1/2 cup kalamata olives, pitted and halved
- 1/2 cup diced red onion
- 8 oz feta cheese, cubed
- 1/2 cup mixed fresh herbs (I used mint, basil, and dill)
Greek ranch
- 1/2 cup plain whole milk Greek yogurt
- 1/4 cup vegan or regular mayonnaise
- 2 tbsp fresh dill, chopped
- 1 tbsp dried parsley
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp lemon juice
- 1 tbsp dijon mustard
- 1/4 cup buttermilk, to thin
Instructions
- Bring a large pot of salted water to a boil. Pour in the pasta and cook according to package directions. Drain and immediately rinse under cool water to stop the cooking process.
- In a bowl, whisk together the yogurt, mayo, dill, parsley, garlic powder, onion powder, lemon juice, dijon mustard, buttermilk, and a pinch each of salt and pepper. Taste and adjust seasonings.
- In the biggest bowl you've got, add the pasta with the chickpeas, cherry tomatoes, cucumbers, olives, red onion, feta, and herbs. Pour in 2/3 of the dressing and toss until well combined.
- Divide into bowls and serve with the extra dressing on the side.