Ingredients:
- 3 cups fusilli pasta, cooked al dente and cooled
- 1 cup halved cherry tomatoes
- 1½ cups cooked chickpeas, drained and rinsed
- 2 cups arugula or baby spinach
- 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
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:
- FOR THE DRESSING. In a small bowl, whisk together the dressing ingredients; set aside.
- Drain the pasta, toss with a little olive oil and let it cool to room temp.
- Transfer to a large bowl with the tomatoes, chickpeas, greens, cucumbers, feta cheese, basil and parsley. Pour the dressing over the mixture and toss to coat. Season to taste with more lemon, salt, pepper and/or a drizzle of olive oil, if desired, and serve.
