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Pasta Salad with Nectarines, Chickpeas, Cucumber, Spinach & Feta Recipe

Pasta Salad with Nectarines, Chickpeas, Cucumber, Spinach & Feta recipe


This is a yummy pasta salad with sweet nectarines, creamy chickpeas, crunchy cucumber, fresh spinach, and tangy feta cheese. It's mixed with a lemony dressing and is perfect for lunch or dinner. You can make it in about half an hour!


8 oz rotini pasta
1 x (15 oz) can chickpeas
2 nectarines
1 cucumber
4 oz feta cheese
1 x (5 oz) pkg baby spinach
1/2 red onion
1/4 cup extra virgin olive oil
2 tablespoons white wine vinegar
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lemon, juiced and zested


Fill a large pot with water, add a pinch of salt, and bring to a boil. Add the rotini pasta and cook until al dente, about 8-10 minutes.
While the pasta is cooking, wash and dry the baby spinach and nectarines. Drain and rinse the chickpeas.
Cut the nectarines into wedges, removing the pit. Dice the cucumber and crumble the feta cheese.
Peel and thinly slice the red onion.
In a large bowl, whisk together the olive oil, white wine vinegar, honey, lemon juice, lemon zest, salt, and black pepper to create the dressing.
Add the chickpeas, nectarine wedges, diced cucumber, and sliced red onion to the dressing. Toss to coat.
Once the pasta is cooked, drain it and rinse under cold water to cool it down.
Add the cooled pasta and baby spinach to the bowl with the other ingredients. Toss everything together until well mixed.
Sprinkle the crumbled feta cheese over the salad and serve.

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