Easy Pasta Salad Recipe
A quick and easy pasta salad recipe with chickpeas, feta, and fresh herbs.Perfect for summer meals or meal prep.Ready in just 25 minutes and full of Mediterranean flavor.
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
- 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. Cook the pasta according to package directions until slightly past al dente.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, herbs, red pepper flakes, and salt.
- Drain the pasta, toss with a little olive oil, and let it cool to room temperature.
- In a large bowl, combine pasta, tomatoes, chickpeas, arugula, cucumbers, feta, basil, parsley, mint, and pine nuts.
- Pour dressing over the salad and toss well to coat.
- Adjust seasoning and serve your easy pasta salad recipe fresh or chilled.
Notes
- Add olives for a more Mediterranean twist
- Try mozzarella instead of feta for a milder flavor
- Great served cold or at room temperature