Pasta Salad with Feta and Snap Peas
This make ahead pasta salad is packed with feta and lots of veggies for the perfect picnic lunch or vegetarian potluck party dish.
- Prep Time: 20 mins
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 8 Servings 1x
Ingredients
Scale
- 1 pound uncooked rotini pasta
- 6 ounces sugar snap peas, trimmed, cut into bite-size pieces
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 red bell pepper, trimmed, cut into bite-size pieces
- 1 cup cherry tomatoes, quartered
- 1 cup crumbled feta cheese
- 1/4 cup thinly sliced fresh basil leaves
- 1/4 cup chopped fresh parsley
- 4 green onions, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons white-wine vinegar
- 2 teaspoons white balsamic vinegar
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon fresh cracked pepper
Instructions
- In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; add snap peas during last minute of cooking. Drain pasta and peas in a colander; rinse under cold water.
- In a large bowl, combine remaining ingredients; toss to combine. Refrigerate 1 hour or overnight. Serve chilled or at room temperature.
Nutrition
- Serving Size: 1 Serving
- Calories: 326
- Sugar: 6g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Carbohydrates: 53g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 10mg