Easy Pasta Salad
You'll love this easy pasta salad recipe! It's a great one to make ahead - if you're bringing it to a picnic, prep it up to a day in advance.
Ingredients
- 3 cups uncooked fusilli pasta
- 2 heaping cups halved cherry tomatoes
- 1½ 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
- ½ cup minced fresh parsley
- ½ cup chopped fresh mint leaves
- ¼ cup toasted pine nuts
- Dressing
- ¼ 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
- ¼ teaspoon red pepper flakes
- ¾ teaspoon sea salt
Instructions
- Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, or until slightly past al dente.
- Meanwhile, make the dressing. In a small bowl, whisk together the olive oil, lemon juice, mustard, garlic, herbes de Provence, red pepper flakes, and salt. (Note: the dressing will have a strong flavor, it’ll mellow once it coats all of the pasta salad ingredients).
- Drain the pasta, toss it with a little olive oil (so that it doesn’t stick together) and let it cool to room temp. Transfer to a large bowl with the tomatoes, chickpeas, arugula, cucumbers, feta cheese, basil, parsley, mint, and pine nuts. Pour the dressing and toss to coat. Season to taste with more lemon, salt, pepper, and/or a drizzle of olive oil, if desired, and serve.
Notes
Notes
Make Ahead: This salad tastes even better after a few hours in the fridge. Prepare ahead for parties or meal prep. Chickpea Swap: You can replace chickpeas with white beans or grilled chicken for added protein. Herb Tips: Use any combination of fresh herbs you have—dill or cilantro also work well. Pasta Options: Fusilli holds the dressing well, but farfalle or rotini are great alternatives. Vegan Option: Omit the feta or use a dairy-free version. Serving Suggestion: Delicious served chilled or at room temp, as a main or a side dish. Nutrition Information (Estimated per serving)
Serving size: 1/6 of recipe Calories: 375 Carbohydrates: 42g Protein: 11g Fat: 19g Saturated Fat: 4g Cholesterol: 10mg Fiber: 7g Sugar: 4g Sodium: 480mg Vitamin A: 20% DV Vitamin C: 25% DV Calcium: 15% DV Iron: 20% DV
Make Ahead: This salad tastes even better after a few hours in the fridge. Prepare ahead for parties or meal prep. Chickpea Swap: You can replace chickpeas with white beans or grilled chicken for added protein. Herb Tips: Use any combination of fresh herbs you have—dill or cilantro also work well. Pasta Options: Fusilli holds the dressing well, but farfalle or rotini are great alternatives. Vegan Option: Omit the feta or use a dairy-free version. Serving Suggestion: Delicious served chilled or at room temp, as a main or a side dish. Nutrition Information (Estimated per serving)
Serving size: 1/6 of recipe Calories: 375 Carbohydrates: 42g Protein: 11g Fat: 19g Saturated Fat: 4g Cholesterol: 10mg Fiber: 7g Sugar: 4g Sodium: 480mg Vitamin A: 20% DV Vitamin C: 25% DV Calcium: 15% DV Iron: 20% DV