Easy Pasta Salad
Total Time
30 mins
Prep Time
20 mins
Cook Time
10 mins
Rating
4.98 out of 5 stars
(547)
Ingredients
6 servings
- 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:
- 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
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Preparation
Step 1
Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, or until slightly past al dente.
Step 2
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).
Step 3
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.
Step 4
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Chef's notes
Cook your pasta a little longer than normal. It should be a tad past al dente so that the pasta stays soft when it cools.
Let your pasta cool completely before tossing it with the other ingredients.
Taste and adjust. Add more lemon if you prefer a tangier salad, toss in more greens if you’re all about the veggies, and always, always salt to taste.
Make it vegan by using olives or sun-dried tomatoes in place of the feta.
Make it gluten-free by using gluten-free pasta or quinoa instead.
Add kalamata or black olives, diced bell pepper, and thinly sliced red onion for a Greek twist.
Use mini mozzarella balls for a Caprese combo.
Swap out the arugula for spinach, or leave it out altogether.
