Ingredients
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12 oz (340 g) rotini pasta
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1 cup cherry tomatoes, halved
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1 cup canned chickpeas, drained and rinsed
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½ cup black olives, sliced
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½ cup green peas
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½ cup red bell pepper, diced
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¼ cup red onion, finely chopped (optional)
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¼ cup fresh parsley, chopped
For the Creamy Dressing
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¾ cup mayonnaise
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¼ cup plain Greek yogurt
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1 tablespoon lemon juice
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1 tablespoon olive oil
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1 teaspoon Dijon mustard
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1 teaspoon garlic powder
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½ teaspoon dried oregano
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½ teaspoon salt, or to taste
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¼ teaspoon black pepper
Instructions
1. Cook the pasta: Bring a large pot of salted water to a boil. Cook the rotini according to package directions until al dente. Drain and rinse briefly under cold water, then let it drain thoroughly.
2. Prepare the vegetables: Halve the cherry tomatoes, slice the olives, dice the bell pepper, chop the parsley, and prepare the peas and chickpeas.
3. Make the dressing: In a small bowl, whisk together mayonnaise, Greek yogurt, lemon juice, olive oil, Dijon mustard, garlic powder, oregano, salt, and black pepper until smooth and creamy.
4. Combine everything: Place the cooled pasta in a large bowl. Add tomatoes, chickpeas, olives, peas, bell pepper, red onion, and parsley.
5. Add the dressing: Pour the creamy dressing over the pasta mixture. Toss gently until everything is evenly coated.
6. Chill: Cover and refrigerate for 30–60 minutes to allow the flavors to blend. If the salad becomes dry, stir in a little extra mayonnaise or yogurt before serving.
7. Serve: Garnish with fresh parsley and a sprinkle of black pepper. Serve chilled as a side dish or a light lunch.
Quick Nutrition Information
Estimated per serving, based on 6 servings.
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Calories: 350–420 kcal
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Protein: 9–12 g
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Carbohydrates: 38–45 g
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Fat: 18–24 g
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Fiber: 4–6 g
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Sugar: 4–7 g
Allergen note: Contains egg if using regular mayonnaise and dairy if using Greek yogurt. Check labels for other allergens. Refrigerate leftovers promptly and consume within 3–4 days.