Ingredients:
- 3 cups fusilli pasta, cooked al dente and cooled
- 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
Ingredients for dressing:
- ¼ cup extra virgin olive oil, plus more for drizzling
- 3 Tbsp. fresh lemon juice
- 1 tsp. Dijon mustard
- 3 garlic cloves, minced
- 1 tsp. Italian seasoning,
- ¼ tsp. red pepper flakes
- ¾ tsp. sea salt
Directions:
- In a small bowl, whisk together all dressing ingredients; set aside.
- Drain the pasta, toss with a little olive oil and let it cool to room temperature.
- Transfer to a large bowl and add the tomatoes, chickpeas, arugula, cucumbers, feta cheese, basil, parsley, mint and pine nuts.
- Pour the dressing over the pasta mixture and toss to coat. Season to taste with more lemon, salt, pepper and/or a drizzle of olive oil, if desired, and serve.
