Our chickpea pasta works well in the fusilli shape. The pasta remains chewy but gives way easily with fresh vegetables and a light dressing. Remove the pasta when it is completely done as there will be no more cooking and undercooked cold pasta does not make a great salad.

Prep time: 14 min

Cook time: 6 min

Total time: 20 min

Mediterranean Pasta Salad
Copyright Recipe © 2017 Woodland Foods


Serves 4

  • Organic Chickpea Fusilli

  • 1 Large Tomato, seed and chopped

  • 1 Small Cucumber, seeded and chopped

  • 1/2 12 Ounce Can Artichoke Hearts, quartered

  • 1/4 Cup Kalamata Olives, halved

  • 1 Large Lemon, zest and juice

  • 2 Tablespoons Mayonnaisse

  • 1 Tablespoon Olive Oil

  • 1 Tablespoon Red Wine Vinegar

  • 1 Teaspoon Sea Salt

  • 1 Teaspoon Ground Black Pepper

  • 1/2 Teaspoon Dried Oregano

  • 1/2 Teaspoon Garlic Powder

  • 1/2 Teaspoon Hot Smoked Paprika

  • Crumbled Feta Cheese

  • Fresh Basil


  1. Add the pasta to a large pit of boiling water with a pinch of salt. Boil for 5-6 minutes for a chew that is supple enough in cold salad. Strain the pasta and run under cold water to stop the cooking. Set aside to drain in the strainer.

  2. Use a large bowl to whisk the lemon zest and juice, mayonnaise, oil, vinegar and spices. Add the pasta and vegetables and toss to combine thoroughly. Cover and leave in a refrigerator overnight then serve with fresh basil and crumbled feta cheese.