Easy Pasta Salad
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
6
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Course
Side Dish
Easy Pasta Salad
Description
Easy Pasta Salad features cooked fusilli tossed with a colorful selection of fresh vegetables and herbs. The dressing is a vinaigrette of olive oil, lemon juice, Dijon mustard, garlic, herbes de Provence, and a hint of red pepper flakes, bringing brightness and subtle spiciness. Combining chickpeas adds protein and texture, while arugula, basil, mint, and parsley contribute fresh, slightly peppery and aromatic notes. Crumbled feta cheese gives a creamy, tangy bite, and pine nuts provide a toasty crunch.
The pasta is cooked just past al dente, then cooled and mixed with the ingredients and dressing, allowing the flavors to meld together. This salad serves well chilled or at room temperature and can be prepared ahead of time. It's suitable as a side at picnics or barbecues, or as a light main dish.
Ingredients
- 3 cups fusilli pasta uncooked
- 2 heaping cups cherry tomato halved
- 1½ cups chickpeas drained and rinsed, cooked
- 2 cups arugula
- 1 cup cucumber sliced into thin half moons, Persian
- 1 cup feta cheese crumbled
- 1 cup basil torn, fresh leaves
- ½ cup parsley fresh, minced
- ½ cup mint leaves chopped, fresh
- ¼ cup pine nuts toasted
Dressing
- ¼ cup extra-virgin olive oil plus more for drizzling
- 3 tablespoons lemon juice fresh
- 1 teaspoon Dijon mustard
- 3 garlic minced, cloves
- 1 teaspoon herbes de provence or dried Italian seasoning
- ¼ teaspoon red pepper flakes
- ¾ teaspoon salt sea salt
Instructions
- Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, or until slightly past al dente.
- Meanwhile, make the dressing. In a small bowl, whisk together the olive oil, lemon juice, mustard, garlic, herbes de Provence, red pepper flakes, and salt. (Note: the dressing will have a strong flavor, it’ll mellow once it coats all of the pasta salad ingredients).
- Drain the pasta, toss it with a little olive oil (so that it doesn’t stick together) and let it cool to room temp. Transfer to a large bowl with the tomatoes, chickpeas, arugula, cucumbers, feta cheese, basil, parsley, mint, and pine nuts. Pour the dressing and toss to coat. Season to taste with more lemon, salt, pepper, and/or a drizzle of olive oil, if desired, and serve.
User Reviews
Overall Rating
5
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