Recipe | Cool, Crisp & Beach-Ready

Cool, Crisp & Beach-Ready

Go-to Summer Dish

If you’re at the beach, it’s fun to explore local restaurants or cafés, but often the best meals are the ones you prepare yourself. Here’s a dish that’s refreshing, filling, and offers a variety of textures and flavors. Pack it in an airtight container, and you’re all set for a perfect beach picnic. – AHM

Mediterranean Pasta Salad with Chickpeas

Servings: 4–6  |  Prep time: 35 minutes

Ingredients:

8 oz (225 g) short pasta (orzo, rotini, penne, or fusilli)

1 cup cherry tomatoes, halved

1 cup cucumber, diced

½ cup Kalamata olives, sliced or whole

½ cup feta cheese, crumbled

1 can (15 oz / 425 g) chickpeas, drained and rinsed

2 Tbsp red onion, finely chopped

3 Tbsp olive oil

1 ½ Tbsp lemon juice

1 tsp dried oregano

Salt & pepper to taste

Optional: fresh basil or parsley, chopped

Instructions:

1. Cook pasta according to package directions, drain, and rinse under cold water.

2. In a large bowl, combine pasta, cherry tomatoes, cucumber, olives, feta, chickpeas, and red onion.

3. Whisk olive oil, lemon juice, oregano, salt, and pepper in a small bowl.

4. Pour dressing over salad and toss gently to coat.

5. Chill for at least 30 minutes or serve cold.

6. Add a squeeze of lemon right before serving for extra freshness.

© Annapolis Home Magazine
Vol. 17, No. 3 2026