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Easy Pasta Salad Recipe

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4.8 from 123 reviews

A vibrant and refreshing easy pasta salad featuring fusilli pasta, fresh cherry tomatoes, chickpeas, crisp arugula, cucumbers, and a zesty homemade lemon and herb dressing. Perfect for a light lunch or a colorful side dish, this salad combines Mediterranean flavors with fresh herbs and creamy feta cheese for a delightful and healthy meal.

Ingredients

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Pasta and Vegetables

  • 3 cups uncooked fusilli pasta
  • 2 heaping cups halved cherry tomatoes
  • 1 1/2 cups cooked chickpeas, drained and rinsed
  • 2 cups arugula
  • 1 cup Persian cucumbers, sliced into thin half moons

Cheese and Herbs

  • 1 cup crumbled feta cheese
  • 1 cup fresh basil leaves, torn
  • 1/2 cup minced fresh parsley
  • 1/2 cup chopped fresh mint leaves
  • 1/4 cup toasted pine nuts

Dressing

  • 1/4 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
  • 1/4 teaspoon red pepper flakes
  • 3/4 teaspoon sea salt

Instructions

  1. Boil the Pasta: Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to the package directions, slightly past al dente to ensure tenderness and a pleasant chew.
  2. Prepare 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 taste strong initially but mellows once combined with the salad.
  3. Drain and Cool Pasta: Drain the cooked pasta and toss it with a little olive oil to prevent sticking. Allow the pasta to cool to room temperature before mixing with the other ingredients.
  4. Combine Salad Ingredients: In a large bowl, combine the cooled pasta with halved cherry tomatoes, chickpeas, arugula, sliced cucumbers, crumbled feta cheese, torn basil leaves, minced parsley, chopped mint leaves, and toasted pine nuts.
  5. Toss with Dressing and Serve: Pour the prepared dressing over the salad and toss gently to coat all ingredients evenly. Adjust seasoning to taste with additional lemon juice, salt, pepper, or a drizzle of olive oil if desired. Serve immediately.

Notes

  • Cooking the pasta slightly past al dente ensures a tender texture after cooling.
  • The dressing’s strong initial flavor mellows after combining with the salad ingredients.
  • Allowing the pasta to cool prevents wilting of fresh greens and herbs.
  • Feel free to add more herbs like dill or oregano for extra freshness.
  • For a nuttier flavor, toast the pine nuts gently in a dry skillet before adding.
  • Store leftovers in an airtight container refrigerated for up to 2 days; stir before serving.

Find it online: https://yummelle.com/easy-pasta-salad-recipe/