High-Fibre Greek Pasta Salad

• 8oz pasta
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• ½ cup red onion, thinly sliced
• ½ cup kalamata olives, pitted and halved
• 1 can chickpeas, drained and rinsed
• ½ cup crumbled feta 
• 1 cup kale, chopped
• Fresh parsley

Dressing:

• Juice of 1 lemon
• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 clove garlic, minced
• 1 tsp dried oregano
• 1 tsp dijon mustard
• Salt and pepper to taste

Cook the Pasta: Boil a large pot of salted water and cook the pasta for 6 minutes for al dente, 8 minutes for a softer texture. Drain, rinse under cold water to stop the cooking, and set aside.

Prepare the Vegetables: While the pasta is cooking, chop the cherry tomatoes, cucumber, red onion, Kalamata olives, and kale.

Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, Dijon mustard, salt, and pepper until well combined.

Combine Ingredients: In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, bell pepper, Kalamata olives, chickpeas, and kale. Toss to mix well.

Add the Dressing: Pour the dressing over the pasta salad and toss until everything is evenly coated.

Add the Cheese: Gently fold in the crumbled feta cheese.