Description
This Easy Pasta Salad Recipe is a refreshing and flavorful dish perfect for a quick lunch or dinner. Packed with fusilli pasta, cherry tomatoes, chickpeas, arugula, and feta cheese, all tossed in a zesty lemon-Dijon dressing, this salad is a crowd-pleaser.
Ingredients
Units
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Main 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, plus more for drizzling
- 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
- Cook Pasta: Boil salted water and cook pasta until slightly past al dente.
- Make Dressing: Whisk olive oil, lemon juice, mustard, garlic, seasonings, and salt in a bowl.
- Combine Ingredients: Toss cooled pasta with tomatoes, chickpeas, arugula, cucumbers, feta, herbs, and pine nuts. Pour dressing and toss to coat.
- Season and Serve: Adjust seasoning with lemon, salt, pepper, and olive oil as desired. Serve and enjoy!
Notes
- This salad can be made ahead and refrigerated for a few hours to let the flavors meld together.
- You can customize this salad by adding grilled chicken, olives, or other veggies of your choice.
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 15 mg