Description
A vibrant and refreshing Easy Pasta Salad combining fusilli pasta with fresh cherry tomatoes, chickpeas, arugula, cucumbers, and a medley of fresh herbs. Tossed in a zesty lemon and herb dressing with toasted pine nuts and creamy feta cheese, this salad is perfect for a quick, healthy, and flavorful meal or side dish.
Ingredients
Pasta
- 3 cups uncooked fusilli pasta
Vegetables & Legumes
- 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)
Herbs & Nuts
- 1 cup fresh basil leaves (torn)
- ½ cup minced fresh parsley
- ½ cup chopped fresh mint leaves
- ¼ cup toasted pine nuts
Cheese
- 1 cup crumbled feta cheese
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
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to the package directions, or until slightly past al dente, to ensure the pasta holds its texture in the salad.
- Prepare the Dressing: While the pasta cooks, whisk together extra-virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, herbes de Provence, red pepper flakes, and sea salt in a small bowl. The dressing will have a strong, bright flavor that mellows once mixed with the salad ingredients.
- Drain and Cool the Pasta: Drain the pasta thoroughly and toss it with a small amount of olive oil to prevent sticking. Allow the pasta to cool to room temperature before combining with other ingredients to maintain the salad’s fresh texture.
- Combine the Salad Ingredients: Transfer the cooled pasta to a large mixing bowl. Add halved cherry tomatoes, cooked chickpeas, arugula, sliced Persian cucumbers, crumbled feta cheese, torn basil leaves, minced parsley, chopped mint leaves, and toasted pine nuts.
- Toss with Dressing and Serve: Pour the prepared dressing over the combined salad ingredients. Toss gently to coat everything evenly. Adjust seasoning with additional lemon juice, salt, pepper, or a drizzle of olive oil as desired. Serve immediately or chill briefly for enhanced flavors.
Notes
- Cooking pasta slightly past al dente ensures it does not become mushy once chilled in the salad.
- The dressing flavor is strong when freshly mixed but will mellow after coating the salad.
- Use Persian cucumbers for their thin skin and mild flavor; regular cucumbers can be substituted if needed.
- To toast pine nuts, place them in a dry skillet over medium heat, stirring frequently until golden and fragrant, about 3-5 minutes.
- This pasta salad is best served within a few hours of preparation for optimal freshness.
- Leftovers can be stored in the refrigerator in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
