Easy Pasta Salad
Ingredients
The pasta and vegetables
-
3
cups
uncooked fusilli pasta
-
2
cups
halved cherry tomatoes
-
1½
cups
cooked chickpeas
-
2
cups
arugula
-
1
cup
Persian cucumbers
-
1
cup
crumbled feta cheese
-
1
cup
fresh basil leaves
-
½
cup
minced fresh parsley
-
½
cup
chopped fresh mint leaves
-
¼
cup
toasted pine nuts
The dressing
-
¼
cup
extra-virgin olive oil
-
3
tablespoons
fresh lemon juice
-
1
teaspoon
Dijon mustard
-
3
cloves
garlic
-
1
teaspoon
herbes de Provence
-
¼
teaspoon
red pepper flakes
-
¾
teaspoon
sea salt
Instructions
- 1. Boil salted water and cook the pasta until slightly past al dente.
- 2. In a small bowl, whisk together the dressing ingredients.
- 3. Drain the pasta and toss it with olive oil to prevent sticking, then let it cool.
- 4. In a large bowl, combine the cooled pasta with cherry tomatoes, chickpeas, arugula, cucumbers, feta, basil, parsley, mint, and pine nuts.
- 5. Pour the dressing over the salad and toss to coat. Adjust seasoning to taste.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
15mg
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