Pasta Salad with Feta

This recipe comes together in less than 30 minutes, and is best served cold. I always save a little extra sauce (mayo and Italian dressing – super Midwest of me!) to add after the day I make it, as the pasta tends to absorb quite a bit of the sauce when it sits in the fridge. It’s tangy, creamy, and crunchy!

Pasta Salad with Feta

Prep Time10 minutes
Cook Time10 minutes
Servings: 4


  • 1.5 cups dried pasta (I use rigatoni or shells)
  • 2 celery stalks, diced into small pieces
  • 1/2 cucumber, diced into small pieces
  • 1/2 red pepper, diced into small pieces
  • 1/2 cup chickpeas
  • 1/4 red onion, finely chopped
  • 1/2 cup feta, crumbled
  • 1/2 cup mayonnaise
  • 1/2 cup Italian dressing (I just buy bottled/store bought)
  • salt and pepper


  • Boil your pasta in salted water
  • Place chopped celery, cucumber, red pepper, chickpeas, red onion, crumbled feta in a large bowl
  • Add mayo, Italian dressing, and salt and pepper into bowl. Mix all ingredients together
  • Once pasta is al dente, rinse with cold water to cool down quickly. Once cool, add to bowl with all other ingredients
  • Mix to incorporate, add more salt & pepper to taste

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Thanks for visiting my site! My name is Madison, a Minneapolis native with a passion for all things food. I started out posting about Minneapolis restaurants, but I have since moved to London and developed my passion for cooking at home, making staying in special, and hosting dinner parties. Read more about my story here

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