Easy Pasta Salad
Ingredients
- 3 cups fusilli pasta
- 2 heaping cups cherry tomatoes , halved
- 1 ½ cups cooked chickpeas
- 2 cups arugula
- 1 cup Persian cucumbers , diced
- 1 cup crumbled feta cheese
- 1 cup basil leaves
- ½ cup minced parsley
- ½ cup chopped mint
- ¼ cup toasted pine nuts
- ¼ cup extra-virgin olive oil
- 3 tablespoons 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
- In a large pot, bring salted water to a boil.
- Cook the pasta according to the package directions, or until it is slightly past al dente.
- Meanwhile, prepare the dressing. In a small bowl, whisk together olive oil, lemon juice, mustard, garlic, herbes de Provence, red pepper flakes, and salt. Note: the dressing will have a strong flavor that will mellow once it coats all of the pasta salad ingredients.
- Drain the pasta and toss it with a little olive oil to prevent sticking. Let it cool to room temperature.
- Transfer the cooled pasta to a large bowl and add the tomatoes, chickpeas, arugula, cucumbers, feta cheese, basil, parsley, mint, and pine nuts.
- Pour the dressing over the pasta salad and toss to coat.
- Season to taste with more lemon, salt, pepper, and/or a drizzle of olive oil, if desired.
- Serve and enjoy.
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