This Easy Pasta Salad is the perfect dish for a quick lunch, picnic, or as a refreshing side at your next gathering. Packed with fresh veggies, chickpeas, feta cheese, and aromatic herbs, this salad is light yet satisfying. The tangy lemony dressing adds a burst of flavor that brings everything together. It’s simple to make and can be customized with your favorite ingredients, making it a versatile option for any occasion.

Why Make This Recipe

Flavorful and Refreshing

With the combination of crisp cucumbers, juicy cherry tomatoes, and creamy feta cheese, this pasta salad is bursting with fresh flavors. The herbs—basil, mint, and parsley—add a fragrant and aromatic element, while the herby dressing ties everything together with a zesty punch.

Perfect for Gatherings

This salad is ideal for barbecues, picnics, potlucks, or meal prep. It serves a crowd and is easy to prepare in advance, allowing the flavors to meld together even better after resting for a while. Plus, it’s a great way to get your veggies in without compromising on taste!

Quick and Simple

This recipe comes together in under 30 minutes and requires no complicated steps. It’s an easy dish that delivers on both taste and nutrition, making it a go-to for busy days when you want something healthy and satisfying.

Ingredients & Substitutions

3 cups uncooked fusilli pasta: Fusilli works well for holding onto the dressing and veggies, but you can substitute with any pasta shape you prefer—penne, rotini, or farfalle work great.
2 heaping cups halved cherry tomatoes: Fresh cherry tomatoes provide sweetness and juiciness. You can also use grape tomatoes or even sun-dried tomatoes for a different twist.
1 1/2 cups cooked chickpeas, drained and rinsed: Chickpeas add protein and texture to the salad. You can swap them for black beans or kidney beans if desired.
2 cups arugula: Arugula gives the salad a peppery kick. You can substitute with spinach or mixed greens if you prefer a milder taste.
1 cup Persian cucumbers, sliced into thin half moons: These cucumbers are crisp and less watery than regular cucumbers. You can use regular cucumbers if that’s what you have on hand.
1 cup crumbled feta cheese: Feta adds a tangy creaminess. You can substitute with goat cheese or even vegan feta for a dairy-free option.
1 cup fresh basil leaves, torn: Fresh basil adds an aromatic, herbal flavor. You can substitute with Italian parsley or oregano if you prefer.
1/2 cup minced fresh parsley: Parsley adds brightness and freshness. You can also use cilantro if that’s your preference.
1/2 cup chopped fresh mint leaves: Mint adds a cool, refreshing note. You can omit it or replace it with dill for a different herbaceous flavor.
1/4 cup toasted pine nuts: Pine nuts add a nice crunch and flavor. You can substitute with slivered almonds, sunflower seeds, or walnuts.

Dressing:

1/4 cup extra virgin olive oil, plus more for drizzling: Olive oil is the base of the dressing and provides a rich, smooth texture. You can use avocado oil if preferred.
3 tablespoons fresh lemon juice: Lemon juice adds tang and brightness. Lime juice works as a substitute.
1 teaspoon Dijon mustard: Dijon mustard helps emulsify the dressing and adds a mild tang. You can substitute with yellow mustard or omit it for a milder dressing.
3 garlic cloves, minced: Garlic provides depth of flavor. You can reduce the amount if you prefer a milder taste.
1 teaspoon herbes de Provence or dried Italian seasoning: These dried herbs add a Mediterranean flair. You can use a mix of dried basil, oregano, and thyme if you don’t have either on hand.
1/4 teaspoon red pepper flakes: Red pepper flakes add a touch of heat. You can adjust this to your spice preference or omit it altogether.
3/4 teaspoon sea salt: Season to taste with sea salt. You can adjust based on your personal preference.

Step-by-Step Instructions

Cook the pasta: Bring a large pot of salted water to a boil. Cook the fusilli pasta according to the package directions, or until slightly past al dente. Drain the pasta and toss it with a little olive oil to prevent it from sticking together. Allow the pasta to cool to room temperature.
Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, herbes de Provence, red pepper flakes, and sea salt. Set aside.
Prepare the salad: In a large bowl, combine the cooked pasta with the cherry tomatoes, chickpeas, arugula, cucumbers, feta cheese, basil, parsley, mint, and pine nuts.
Dress the salad: Pour the dressing over the pasta mixture and toss to coat. Adjust the seasoning with more lemon, salt, pepper, or olive oil if desired.
Serve: Serve immediately or refrigerate for 30 minutes to allow the flavors to meld together. This salad can be made in advance and stored in the fridge for up to 2 days.

How to Serve Easy Pasta Salad

This pasta salad is perfect as a stand-alone dish for a light lunch or as a side to grilled meats, fish, or vegetables. It’s also great for packing in lunchboxes or meal prep for the week ahead. Garnish with extra basil or mint before serving for an extra pop of color and flavor.

How to Store Easy Pasta Salad

Store any leftover pasta salad in an airtight container in the fridge for up to 2 days. The salad may lose some of its crunch over time, but it will still be delicious. If the pasta absorbs too much dressing, just add a little extra olive oil or lemon juice before serving.

Pro Tips from the Chef

Customize the salad: Feel free to add other vegetables, like bell peppers or red onion, to give the salad more color and crunch.
Make it vegan: Swap the feta cheese for a vegan cheese or omit it entirely for a lighter, plant-based option.
Let it rest: If you have time, let the salad sit for 30 minutes to allow the flavors to marinate and develop more depth.
Spicy kick: Add a diced jalapeño or some hot sauce to the dressing for a spicier version.
Nuts and seeds: If you don’t have pine nuts, try using roasted sunflower seeds, walnuts, or slivered almonds for a crunchy alternative.

Variations

Grilled Veggie Pasta Salad: Add some grilled zucchini, eggplant, or bell peppers to the mix for a smoky flavor.
Pasta Salad with Olives: Add Kalamata olives for a salty, briny punch.
Protein Boost: Add grilled chicken, tuna, or hard-boiled eggs to make this a heartier main dish.

FAQs

Can I make this pasta salad ahead of time?
Yes, this pasta salad can be made ahead of time. Just keep it in the fridge until you’re ready to serve. It’s a great dish for meal prep!

Can I use a different type of pasta?
Absolutely! Any pasta shape will work, but shorter shapes like penne, rotini, or fusilli are ideal for holding the dressing and veggies.

Can I make this pasta salad gluten-free?
Yes, simply use gluten-free pasta to make this recipe gluten-free.

Conclusion

This Easy Pasta Salad is a fresh, vibrant dish that’s perfect for any occasion. With its combination of tender pasta, crisp vegetables, and flavorful herbs, it’s a dish that everyone will enjoy. Whether served as a side or a main, this pasta salad is sure to become a favorite. So, gather your ingredients, toss it all together, and get ready to enjoy a delicious, healthy salad!

Easy Pasta Salad

A light and flavorful pasta salad with fresh vegetables, chickpeas, and feta cheese, tossed in a zesty lemon dressing.

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Ingredients

3 cups uncooked fusilli pasta
2 heaping cups halved cherry tomatoes
1 1/2 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
1/2 cup minced fresh parsley
1/2 cup chopped fresh mint leaves
1/4 cup toasted pine nuts
Dressing:
1/4 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
1/4 teaspoon red pepper flakes
3/4 teaspoon sea salt

Instructions

Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions until slightly past al dente. Drain the pasta and toss it with olive oil to prevent sticking. Let it cool to room temperature.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic, herbes de Provence, red pepper flakes, and sea salt.
In a large bowl, combine the pasta, tomatoes, chickpeas, arugula, cucumbers, feta cheese, basil, parsley, mint, and pine nuts.
Pour the dressing over the salad and toss to coat. Adjust seasoning to taste with more lemon, salt, pepper, and olive oil.
Serve immediately or refrigerate for 30 minutes for better flavor integration.

Notes

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6-8 servings

Easy Pasta Salad: A Fresh, Flavorful Dish