Description
This easy pasta salad is a vibrant and fresh dish perfect for picnics, potlucks, or light meals. Featuring fusilli pasta tossed with crisp vegetables, fresh herbs, crumbled feta, and toasted pine nuts, all coated in a zesty lemon and herb dressing, it can be made a day ahead to deepen the flavors, making it a versatile and crowd-pleasing recipe.
Ingredients
Pasta Salad
- 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
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the fusilli pasta and cook following the package instructions until slightly past al dente, ensuring the pasta is tender but still has a slight bite.
- Make the dressing: While the pasta cooks, whisk together in a small bowl the extra-virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, herbes de Provence, red pepper flakes, and sea salt. The dressing will initially have a strong flavor that will mellow once combined with the salad ingredients.
- Cool the pasta: Drain the cooked pasta and immediately toss with a little olive oil to prevent sticking. Allow the pasta to cool down to room temperature to avoid wilting the fresh greens and herbs in the salad.
- Combine the salad: Transfer the cooled pasta to a large bowl. Add the halved cherry tomatoes, rinsed chickpeas, arugula, sliced Persian cucumbers, crumbled feta cheese, torn basil leaves, minced parsley, chopped mint leaves, and toasted pine nuts.
- Toss with dressing: Pour the prepared dressing over the salad ingredients and toss gently but thoroughly to coat everything evenly.
- Adjust seasoning and serve: Taste the salad and, if desired, add more lemon juice, salt, pepper, or a drizzle of olive oil to suit your preference. Serve immediately or refrigerate for up to a day to enhance flavors before serving.
Notes
- This pasta salad can be made up to a day in advance, allowing flavors to meld beautifully.
- Be sure to cool the pasta completely before mixing with fresh greens to keep them crisp.
- For a nut-free version, omit the toasted pine nuts or substitute with toasted sunflower seeds.
- Use gluten-free pasta if you require a gluten-free dish.
- Adjust red pepper flakes according to your preferred heat level.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
