Name: Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 12 ounces fusilli pasta; 1 pint cherry tomatoes, halved; 2 Persian cucumbers, sliced; 1 (15-ounce) can chickpeas, drained and rinsed; 4 ounces arugula; 4 ounces feta cheese, crumbled; 1/3 cup pine nuts; 1/3 cup fresh parsley, chopped; 1/4 cup fresh basil leaves; 2 tablespoons fresh mint leaves; 1/3 cup extra-virgin olive oil; 2 tablespoons fresh lemon juice; 1 tablespoon Dijon mustard; 1 garlic clove, minced; Pinch of red pepper flakes; 1/2 teaspoon herbes de Provence or Italian seasoning; Sea salt and freshly ground black pepper

1

Cook the pasta in a large pot of salted boiling water according to package directions. Drain and toss with a drizzle of olive oil. Set aside to cool completely.

2

Chop the cherry tomatoes and cucumbers, mince the parsley, and crumble the feta.

3

In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic, red pepper flakes, herbes de Provence, salt, and pepper.

4

In a large bowl, combine the cooled pasta, cherry tomatoes, cucumbers, chickpeas, arugula, feta cheese, pine nuts, parsley, basil, and mint.

5

Pour the dressing over the pasta salad and toss to combine.

6

Season to taste with salt and pepper. Serve immediately or refrigerate until ready to serve.

Pasta Salad

Ingredients

17 Ingredients

Instructions

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