Description
A refreshing and hearty pasta salad with Mediterranean flavors, perfect for potlucks and picnics.
Ingredients
- 3 cups uncooked fusilli pasta
- 2 heaping cups halved cherry tomatoes
- 1½ cups cooked chickpeas (drained and rinsed)
- 2 cups arugula
- 1 cup Persian cucumbers (sliced into thin half moons)
- 1 cup crumbled feta cheese
- 1 cup fresh basil leaves (torn)
- ½ cup minced fresh parsley
- ½ cup chopped fresh mint leaves
- ¼ cup toasted pine nuts
- ¼ cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 3 garlic cloves (minced)
- 1 teaspoon herbes de Provence or dried Italian seasoning
- ¼ teaspoon red pepper flakes (optional)
- ¾ teaspoon sea salt
Instructions
- Boil the pasta. Bring a large pot of water to a rolling boil and salt it generously. Cook the fusilli according to package directions, aiming for slightly past al dente.
- Make the dressing. While the pasta cooks, whisk together olive oil, lemon juice, Dijon, minced garlic, herbes de Provence (or Italian seasoning), red pepper flakes, and sea salt in a small bowl.
- Drain and cool. Drain the pasta and toss it with a drizzle of olive oil to prevent sticking. Let it cool to room temperature.
- Assemble the salad. In a large bowl, combine the cooled pasta, cherry tomatoes, chickpeas, arugula, cucumbers, feta, basil, parsley, mint, and toasted pine nuts.
- Dress and season. Pour the dressing over the salad and toss thoroughly. Taste and adjust seasoning with lemon juice, salt, or oil. Serve right away or let it rest for extra flavor.
Notes
For extra freshness, add arugula just before serving. Store leftovers in an airtight container for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean