Pasta Salad: The Fresh, Colorful Recipe Everyone Loves
A fresh and colorful pasta salad loaded with vegetables, chickpeas, feta cheese, herbs, and a zesty lemon dressing.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
3 cups uncooked fusilli pasta 2 heaping cups cherry tomatoes, halved 1½ cups chickpeas, drained and rinsed 2 cups arugula 1 cup Persian cucumbers, sliced 1 cup crumbled feta cheese 1 cup fresh basil leaves ½ cup fresh parsley, minced ½ cup fresh mint leaves, chopped 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 ¼ teaspoon red pepper flakes ¾ teaspoon sea salt
Instructions
1. Cook pasta according to package directions until slightly past al dente Drain pasta and toss with a little olive oil Allow pasta to cool to room temperature Whisk together olive oil, lemon juice, Dijon mustard, garlic, seasoning, pepper flakes, and salt Combine pasta, tomatoes, chickpeas, arugula, cucumbers, feta, basil, parsley, mint, and pine nuts in a large bowl Pour dressing over salad Toss thoroughly to coat Adjust seasoning if needed and serve
Notes
Make up to one day ahead for even better flavor Store refrigerated for up to 4 days Add extra lemon juice before serving if needed Excellent as a side dish or light meal