Description
This vibrant healthy pasta salad is packed with fresh vegetables, chickpeas, and a zesty dressing, making it a perfect dish for any occasion.
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
¼ cup extra-virgin olive oil
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. Prepare the pasta according to the package directions, or until slightly past al dente.
- 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.
- Drain the pasta, toss it with a little olive oil to prevent sticking, and let it cool to room temperature.
- Transfer the cooled pasta to a large bowl and add the tomatoes, chickpeas, arugula, cucumbers, feta cheese, basil, parsley, mint, and pine nuts.
- Pour the dressing over the salad and toss to coat. Season to taste with more lemon, salt, pepper, or a drizzle of olive oil, if desired, and serve.
Notes
For added flavor, let the pasta salad sit for about 30 minutes before serving to allow the flavors to meld.
- Prep Time: 20
- Cook Time: 30
- Category: Salad
- Method: mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 260 kcal
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 10 mg
Keywords: healthy pasta salad recipes, pasta salad, healthy recipes, summer salad