pasta salad recipe
Craving a refreshing and vibrant dish? Dive into the world of pasta salads, where Mediterranean flavors meet wholesome ingredients for a meal that’s as satisfying as it is simple.
Ingredients
Salad 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 Ingredients
- 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
- Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to the package directions, or until just past al dente. Drain the pasta and toss it with a little olive oil to prevent sticking. Let it cool to room temperature.
- In a small bowl or jar, whisk together the extra-virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, herbes de Provence (or Italian seasoning), red pepper flakes, and sea salt until well combined and emulsified.
- In a large mixing bowl, add the cooled pasta, halved cherry tomatoes, cooked chickpeas, arugula, sliced cucumbers, crumbled feta cheese, torn basil leaves, minced parsley, chopped mint, and toasted pine nuts.
- Pour the dressing over the salad ingredients. Gently toss everything together with salad tongs or a large spoon until the pasta and vegetables are evenly coated.
- Taste the salad and adjust the seasoning as needed. Add more lemon juice, salt, pepper, or a drizzle of olive oil to suit your preference.
- For the best flavor, let the salad rest for 15–30 minutes before serving. This allows the pasta to absorb the dressing and the flavors to meld together.
- Transfer the pasta salad to a serving bowl or platter. Garnish with extra pine nuts, fresh basil, and a sprinkle of feta cheese. Serve chilled or at room temperature.