Go Back

Easy Pasta Salad

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

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