1teaspoonherbes de Provence or dried Italian seasoning
1/4teaspoonred pepper flakes
3/4teaspoonsea 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.