Easy Pasta Salad
Serves 6
Easy Pasta Salad — made with 3 cups fusilli pasta, 2 cups tomatoes, halved, 1.5 cups cooked chickpeas / canned beans, drained and rinsed, 2 cups spinach, 1 cup cucumbers, sliced into thin half moons, 1 cup feta cheese, crumbled, and more.
Ingredients
- 3 cups fusilli pasta
- 2 cups tomatoes, halved
- 1.5 cups cooked chickpeas / canned beans, drained and rinsed
- 2 cups spinach
- 1 cup cucumbers, sliced into thin half moons
- 1 cup feta cheese, crumbled
- 0.5 cup fresh parsley, minced
- 0.25 cup cashews, toasted
- 0.25 cup extra-virgin olive oil, plus more for drizzling
- 3 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 3 cloves garlic, minced
- 1 teaspoon herbes de Provence or dried Italian seasoning
- 0.75 teaspoon sea salt
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, scpies, and salt.
- 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 cachews.
- Pour the dressing over and toss to coat. Season to taste with more lemon, salt, pepper, and/or a drizzle of olive oil, if desired, and serve.