Easy Pasta Salad Recipe
Easy pasta salad recipe with fresh vegetables and herbs.
Ingredients
- 3 cups uncooked fusilli pasta
- 2 cups cherry tomatoes halved
- 1½ cups cooked chickpeas drained and rinsed
- 2 cups arugula
- 1 cup Persian cucumbers sliced
- 1 cup crumbled feta cheese
- 1 cup fresh basil leaves
- ½ cup fresh parsley minced
- ½ cup fresh mint leaves
- ¼ cup toasted pine nuts
Dressing
- ¼ cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 3 garlic cloves minced
- 1 teaspoon herbes de Provence or Italian seasoning
- ¼ teaspoon red pepper flakes
- ¾ teaspoon sea salt
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until slightly past al dente.
- Drain the pasta, toss with a little olive oil, and let it cool to room temperature.
- In a small bowl, whisk together olive oil, lemon juice, mustard, garlic, herbs, red pepper flakes, and salt.
- In a large bowl, combine cooled pasta, tomatoes, chickpeas, arugula, cucumbers, feta, basil, parsley, mint, and pine nuts.
- Pour the dressing over the salad and toss well to coat.
- Adjust seasoning with extra lemon juice, salt, or olive oil if needed.
- This easy pasta salad recipe is best served fresh or slightly chilled.
Notes
- Add olives for a Mediterranean twist
- Use gluten-free pasta if needed
- Store dressing separately for meal prep
- Add avocado just before serving