Easy Pasta Salad

Step-by-Step Instructions

1. 1

   The foundation of this salad is perfectly cooked fusilli pasta. I always follow a few simple steps to ensure it’s firm yet tender:

2. 2

   Boil the Pasta: Fill a large pot with water and a pinch of salt, then bring it to a rolling boil. Add 3 cups of fusilli pasta and cook according to the package instructions—usually 10-12 minutes for al dente texture.

3. 3

   Drain and Rinse: Once the pasta is cooked, drain it in a colander and rinse under cold water. This stops the cooking process and helps the pasta cool quickly, preventing it from sticking together.

4. 4

   Set Aside: Transfer the pasta to a large mixing bowl. I like to let it sit at room temperature while preparing the veggies, so everything is ready for a quick toss.

5. 5

   By preparing the pasta correctly, you set the stage for a salad that’s both light and perfectly textured.

6. 6

   Start by adding 2 heaping cups of halved cherry tomatoes, 1 cup of thinly sliced Persian cucumbers, and 2 cups of fresh arugula to the cooled pasta. Then sprinkle in the fresh herbs: 1 cup torn basil leaves, ½ cup minced parsley, and ½ cup chopped mint. These herbs give the salad an aromatic, refreshing flavor that makes every bite bright and lively.

7. 7

   Next, fold in 1½ cups of drained and rinsed chickpeas for protein and a slightly nutty flavor. Add 1 cup of crumbled feta cheese to give the salad a creamy, tangy touch. I gently toss the ingredients together so the pasta remains intact and the flavors start to mingle.

8. 8

   Finally, sprinkle ¼ cup of toasted pine nuts over the salad. They add a satisfying crunch and a subtle nutty aroma that perfectly complements the creamy feta and fresh veggies.