Mediterranean Pasta Salad

 


4 cups of uncooked fusilli pasta

2 cups cherry tomatoes, halved

1 15.5 ounce can of chickpeas or garbonzo beans drained and rinsed

3 cups fresh arugula

1 cup cucumbers, peeled and diced into thin half moons

1/2 cup fresh torn basil leaves

1/2 cup fresh mint leaves, chopped

1/2 cup fresh parsley, chopped 

1 cup crumbled feta cheese


Dressing:

1/4 cup extra virgin olive oil

3 tbsp fresh lemon juice

1 tsp Dijon mustard

2 cloves of garlic grated or finely minced

1 tsp herbs de Provence or Italian seasoning

3/4 tsp salt

1/4 tsp pepper


Cook fusilli pasta according to package directions.  Drain.  Let pasta cool to room temperature

In a small bowl or mason jar with a lid, combine all the dressing ingredients and combine.

Transfer pasta to a large bowl and add tomatoes, chickpeas, arugula, cucumber, basil, mint and parsley. 

Pour 3/4 of the dressing over the salad and mix to combine. Taste and see if more dressing is needed.

Top with crumbled feta cheese.  Serve.



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