Mediterranean Pasta Salad

📝 Ingredients

• 8 oz rotini or fusilli pasta (225 grams)
• 1 can chickpeas (15.5 oz / 440 grams)
• 1 small red onion
• 1/2 english cucumber
• 1 red bell pepper
• 1/2 cup black pitted olives (60 grams)
• 1/4 cup chopped fresh parsley (15 grams)
• 3 tbsp extra virgin olive oil (45 ml)
• 1 tbsp white wine vinegar (15 ml)
• 1 clove garlic
• 1 tsp dried oregano (1 gram)
• sea salt & black pepper

👨‍🍳 Instructions

1. 1Fill a stock pot a little over half ways with water, season generously with sea salt and heat with a high heat
2. 2When it comes to a boil, add in the pasta, cook until just al dente (7 minutes in my case), then drain into a colander
3. 3While the pasta is cooling, thinly slice the red onion, cut the english cucumber into small bite-size pieces, cut the red bell pepper into small bite-size pieces, thinly slice the black olives and drain the can of chickpeas into a colander and rinse under water
4. 4Once the pasta is cool enough to handle, about 5 to 10 minutes, add it into a large bowl, along with the drained chickpeas, the chopped ingredients and the parsley
5. 5To make the dressing, add the olive oil into a small bowl, along with the white wine vinegar, finely grate in the garlic, add in the dried oregano and season with a kiss of sea salt & black pepper, whisk together until well mixed
6. 6Pour the dressing over the pasta salad and season everything with sea salt and a generous portion of black pepper, mix together until well mixed
7. 7Serve at room temperature or add into the fridge and serve chilled, enjoy!