Description
This easy pasta salad recipe is perfect for a quick, refreshing meal or a make-ahead dish for picnics and gatherings. Featuring fusilli pasta tossed with fresh cherry tomatoes, chickpeas, arugula, cucumbers, a medley of fresh herbs, feta cheese, and toasted pine nuts, all coated in a vibrant lemon-garlic dressing with herbes de Provence. Light yet satisfying, it's sure to be a crowd-pleaser.
Ingredients
Main 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
- Cook the Pasta: Bring a large pot of salted water to a boil. Prepare the fusilli pasta according to the package directions, cooking until it is slightly past al dente for optimal texture in the salad.
- Prepare the Dressing: While the pasta cooks, whisk together in a small bowl the olive oil, fresh lemon juice, Dijon mustard, minced garlic, herbes de Provence, red pepper flakes, and sea salt. Note that the dressing will taste strong initially but will mellow once combined with the salad ingredients.
- Drain and Cool Pasta: Drain the cooked pasta and immediately toss it with a little olive oil to prevent sticking. Let the pasta cool to room temperature before assembling the salad to keep the fresh ingredients crisp.
- Assemble the Salad: Transfer the cooled pasta to a large bowl. Add halved cherry tomatoes, cooked chickpeas, fresh arugula, sliced Persian cucumbers, crumbled feta, torn basil leaves, minced parsley, chopped mint, and toasted pine nuts.
- Toss with Dressing and Serve: Pour the dressing over the salad and toss gently to coat all ingredients evenly. Adjust seasoning with additional lemon juice, salt, pepper, or an extra drizzle of olive oil if desired. Serve immediately or refrigerate for up to a day before serving.
Notes
- This pasta salad can be made a day in advance and stored covered in the refrigerator to enhance flavors.
- Toasted pine nuts add a lovely crunch—toast them lightly in a dry skillet over medium heat until golden brown.
- Feel free to substitute arugula with spinach or mixed greens if preferred.
- For a vegan variation, omit the feta and consider adding avocado or vegan cheese alternatives.
- Make sure to cool the pasta completely before adding the fresh herbs and greens to prevent wilting.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling (Stovetop)
- Cuisine: Mediterranean