Simple Greek Pasta Salad

[nverland]

Simple Greek Pasta Salad
YIELD: 6 servings PREP TIME: 10 minutes COOK TIME: 10 minutes TOTAL TIME: 20 minutes

Ingredients:

8 ounces whole wheat or gluten free macaroni noodles
½ red onion, thinly sliced
1 pint cherry tomatoes, halved
1/2 cup Kalamata olives, drained and halved
2 tablespoons capers, drained
1 (15-ounce) can chickpeas, drained and rinsed
4 tablespoons olive oil
2 cloves garlic, chopped
2 tablespoons red wine vinegar
1 tablespoon dried oregano
¼ teaspoon black pepper
¼ teaspoon sea salt
1 cup crumbled feta

Directions:

Cook the pasta according to package directions. When finished, drain the pasta and rinse under cool water. Transfer to a large bowl, and add the onion, tomatoes, olives, and capers.
Combine all remaining ingredients (except the feta) in a blender, and blend until emulsified.
Pour the dressing over the pasta, and stir to combine. Fold in the feta.
May eat immediately, or refrigerate until fully chilled.
Eat alone, or serve over a bed of baby spinach (you can add a scoop of hummus as well, but that's not necessary).

Vegan Option: Omit the feta.
Gluten Free Option: Make sure to use gluten-free pasta! I like quinoa and corn blend varieties.