Description

This easy pasta salad is a vibrant and flavorful dish perfect for picnics, potlucks, or light lunches. It features al dente fusilli pasta tossed with fresh cherry tomatoes, chickpeas, arugula, cucumbers, and herbs, all coated in a zesty lemon and herb dressing. The addition of crumbled feta cheese and toasted pine nuts adds a delightful creaminess and crunch, making it a refreshing, make-ahead salad that gets better with time.

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

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Instructions

Cook the pasta: Bring a large pot of salted water to a boil. Prepare the fusilli pasta according to the package directions or until slightly past al dente for the ideal texture. Drain the pasta and toss with a little olive oil to prevent sticking, then allow it to cool to room temperature.
Prepare the dressing: While the pasta cooks, whisk together the extra-virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, herbes de Provence, red pepper flakes, and sea salt in a small bowl. Note that the dressing will have a strong flavor initially, which mellows as it coats the salad ingredients.
Combine the salad ingredients: Transfer the cooled pasta into a large bowl. Add the halved cherry tomatoes, cooked chickpeas, arugula, sliced Persian cucumbers, crumbled feta cheese, torn basil leaves, minced parsley, chopped mint leaves, and toasted pine nuts.
Toss with dressing and season: Pour the dressing over the combined salad ingredients and toss thoroughly to coat everything evenly. Taste and adjust seasoning as desired, adding more lemon juice, salt, pepper, or a drizzle of olive oil to enhance flavor.
Serve: Serve immediately or refrigerate for up to a day to allow flavors to meld. This pasta salad is ideal for making ahead of picnics or casual gatherings.

Notes

This salad can be made a day in advance and refrigerated; flavors improve as they meld.
Use gluten-free pasta if gluten sensitivity or dietary requirements apply.
To toast pine nuts, heat them in a dry skillet over medium heat for 2-3 minutes until golden and fragrant, stirring frequently to prevent burning.
Add additional fresh herbs or vegetables such as bell peppers or red onions for extra flavor and texture variations.
For a vegan variation, omit the feta cheese or substitute with a plant-based cheese alternative.