Ingredients
Scale
- 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
- 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. Cook the pasta as the package directs, until slightly past al dente.
- Make the dressing. Whisk the olive oil, lemon juice, mustard, garlic, herbes de Provence, red pepper flakes, and salt in a small bowl.
- Drain the pasta. Toss it with a little olive oil and let it cool to room temperature.
- Combine the cooled pasta with the tomatoes, chickpeas, arugula, cucumbers, feta, basil, parsley, mint, and pine nuts in a large bowl.
- Pour the dressing over the salad and toss to coat everything.
- Season to taste with more lemon, salt, pepper, or a drizzle of olive oil if you like. Serve.
Notes
- The dressing has a strong flavor that mellows when mixed with all the ingredients.
- Tossing the warm pasta with a little oil prevents it from sticking as it cools.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 20mg