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 pasta until slightly past al dente.
- Whisk together olive oil, lemon juice, mustard, garlic, herbes de Provence, red pepper flakes, and salt to make the dressing.
- Drain pasta, toss with a little olive oil, and let cool.
- Combine pasta with tomatoes, chickpeas, arugula, cucumbers, feta, basil, parsley, mint, and pine nuts.
- Pour dressing over and toss to coat.
- Adjust seasoning with lemon, salt, pepper, or olive oil if needed.
- Serve.
Notes
- Use fusilli or another spiral pasta for best results.
- Tear basil instead of cutting to prevent browning.
- Halve cherry tomatoes for better flavor distribution.
- Add grilled chicken or shrimp for extra protein.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Salad
- Method: Tossed
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 20mg