Kosher salt and freshly ground black pepper
1/3 cup olive oil
2 tablespoons white wine vinegar
1 small shallot, minced
8 ounces dried fusilli pasta
1/2 cup chopped green bell pepper
1/2 cup canned chickpeas, rinsed and drained
1/2 cup chopped cucumber
1/2 cup crumbled feta
1/4 cup chopped fresh flat-leaf parsley
2 medium vine-ripe tomatoes, chopped
Bring a large pot of salted water to a boil.
Whisk the olive oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl.
Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool. Add to the mixing bowl with the dressing.
Add the peppers, chickpeas, cucumber, feta, parsley and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
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