Description
A quick, nutritious, and vibrant pasta salad loaded with fresh herbs, chickpeas, and vegetables. Perfect for easy lunches, healthy dinners, or potlucks
Ingredients
3 cups uncooked fusilli pasta
2 heaping cups halved cherry tomatoes
1½ cups cooked chickpeas
2 cups arugula
1 cup sliced 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
1/3 cup extra virgin olive oil
2 tablespoons lemon juice
2 cloves garlic, minced
1 teaspoon Dijon mustard
Salt and pepper to taste
Instructions
Bring a large pot of salted water to boil
Cook fusilli pasta according to package instructions until al dente
Drain pasta and rinse with cold water to stop cooking
Chop herbs and prepare vegetables while pasta cools
Whisk together olive oil, lemon juice, garlic, and Dijon mustard to create dressing
Toss pasta with dressing until well coated
Add cherry tomatoes, chickpeas, arugula, cucumbers, and herbs
Garnish with toasted pine nuts and crumbled feta
Chill in refrigerator for 15-30 minutes before serving
Notes
Can substitute feta with crumbled goat cheese for variation
Add avocado slices or cubes for extra freshness
Best enjoyed within 3 days
Pine nuts can be toasted on stove with dry skillet if desired
- Prep Time: 15
- Cook Time: 10
- Category: Main dish
- Method: Other
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 5g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg