نوع الوصفة :
Salads
مدة الطبخ: أقل من 30 دقيقة
المطبخ:
This fresh, easy pasta salad recipe comes together in under 30 minutes! Tossed in a tangy vinaigrette & filled with veggies, it’s a sure cookout hit
Ingredients
3 cups uncooked fusilli pasta
2 heaping cups halved cherry tomatoes
1 ½ 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 basil leaves, torn
½ cup minced parsley
½ cup chopped mint
¼ cup toasted pine nuts
Dressing
¼ cup extra-virgin olive oil
3 tablespoons lemon juice
1 teaspoon Dijon mustard
3 garlic cloves, minced
1 teaspoon herbes de Provence, or dried Italian seasoning
¼ teaspoon red pepper flakes
Instructions
Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, or until slightly past al dente.
Meanwhile, make the dressing. In a small bowl, whisk together the olive oil, lemon juice, mustard, garlic, herbes de Provence, red pepper flakes, and salt
(Note: the dressing will have a strong flavor, it’ll mellow once it coats all of the pasta salad ingredients).
Drain the pasta, toss it with a little olive oil
(so that it doesn’t stick together) and let it cool to room temp
Transfer to a large bowl
with the tomatoes, chickpeas, arugula, cucumbers, feta cheese, basil, parsley, mint, and pine nuts
Pour the dressing and toss to coat. Season to taste with more lemon, salt, pepper, and/or a drizzle of olive oil, if desired, and serve
