Fresh Zesty Pasta Salad (Printable Version)
Vibrant fusilli pasta tossed with fresh vegetables, herbs, and tangy dressing - ready in under 30 minutes for any summer gathering.
# Ingredients:
→ Pasta
01 -
3 cups uncooked fusilli pasta
→ Vegetables & Herbs
02 -
2 heaping cups halved cherry tomatoes
03 -
2 cups arugula
04 -
1 cup Persian cucumbers, sliced into thin half moons
05 -
1 cup fresh basil leaves, torn
06 -
½ cup minced fresh parsley
07 -
½ cup chopped fresh mint leaves
→ Protein & Dairy
08 -
1½ cups cooked chickpeas, drained and rinsed
09 -
1 cup crumbled feta cheese
→ Nuts
10 -
¼ cup toasted pine nuts
→ Dressing
11 -
¼ cup extra-virgin olive oil, plus more for drizzling
12 -
3 tablespoons fresh lemon juice
13 -
1 teaspoon Dijon mustard
14 -
3 garlic cloves, minced
15 -
1 teaspoon herbes de Provence or dried Italian seasoning
16 -
¼ teaspoon red pepper flakes
17 -
¾ teaspoon sea salt
# Steps:
01 -
Bring a large pot of salted water to a boil. Cook fusilli pasta according to package directions until slightly past al dente. Drain, toss with a little olive oil to prevent sticking, and allow to cool to room temperature.
02 -
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, herbes de Provence, red pepper flakes, and salt until well combined.
03 -
Transfer cooled pasta to a large bowl. Add cherry tomatoes, chickpeas, arugula, cucumbers, feta cheese, basil, parsley, mint, and pine nuts.
04 -
Pour the dressing over the salad ingredients and toss until everything is evenly coated. Season to taste with additional lemon juice, salt, pepper, or a drizzle of olive oil if desired.
# Notes:
01 -
Cook pasta slightly past al dente for the best texture in cold salad.
02 -
Allow pasta to cool completely before adding vegetables to prevent wilting.
03 -
For make-ahead preparation, reserve half the herbs and pine nuts to add just before serving.
04 -
The dressing will taste strong on its own but mellows once coating all ingredients.