Fill a large (>3 quart) stock pot with water (~6-8 cups). Add a tablespoon of salt to the water, cover, and heat on high until the water begins to boil.
Once the water reaches a boil, add the dry gluten free pasta. Stir a few times to ensure that the pasta doesn't stick to itself (or to the bottom of the pot!). Cook the pasta for 2 minutes less than the recommended cook time on the box. Each brand will have a different cook time, but we want to make sure we don't overcook the pasta. I recommend checking 2 minutes before so that you have time to check the firmness of the pasta. The pasta is finished cooking when it is no longer hard in the center and still tender.
Immediately pour the pasta into a strainer and rinse with cold water to stop the pasta from cooking. Set aside
MAKE LEMON-GARLIC VINAIGRETTE
Add all of the vinaigrette ingredients into a mason jar. Cover and shake vigorously until the mixture is well combined (~30 seconds). Taste and adjust seasonings as needed.
PREPARE VEGETABLES
Pour the can of chickpeas into a strainer and rinse until water runs clear.
Slice the olives and cherry tomatoes in half (lengthwise).
Slice the cucumber in half (lengthwise) and then each half again lengthwise. Then cut into 1/2" pieces (quarters).
Finely dice the red onion.
Wash the parsley and roughly chop the leaves into small pieces.
Using a fork, crumble the feta cheese into small pieces.
ASSEMBLE PASTA SALAD
In a medium mixing bowl, add the pasta, chickpeas, tomatoes, olives, cucumber, red onion, parsley, feta, and vinaigrette. Toss until mixture is combined. Serve immediately or refrigerate for up to 1 day.
**If making this pasta salad ahead of time, do not add the tomatoes or vinaigrette until just before serving. Note: Cooked gluten free pasta quickly loses a lot of its structure overtime.
Keyword Camping, Dairy Free, Dressing, Easy, Family-Friendly, Gluten Free, Good For Groups, Kid-Friendly, Nut Free, Pasta, Travel, Vegan, Vegetarian