Easy Pasta Salad with Cherry Tomatoes, Chickpeas, and Fresh Herbs Recipe
This easy pasta salad is a fresh and flavorful dish perfect for picnics or meal prep. Featuring fusilli pasta, cherry tomatoes, chickpeas, arugula, cucumbers, feta, fresh herbs, and a zesty lemon-garlic dressing, it can be made a day ahead and tastes even better chilled. The combination of crunchy pine nuts and bright herbs adds texture and vibrant flavor to this Mediterranean-inspired salad.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Pasta Salad
- 3 cups uncooked fusilli pasta
- 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
Dressing
- ¼ cup extra-virgin olive oil, plus more for drizzling
- 3 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 3 garlic cloves, minced
- 1 teaspoon herbes de Provence or dried Italian seasoning
- ¼ teaspoon red pepper flakes
- ¾ teaspoon sea salt
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to the package directions, or until slightly past al dente, about 9-10 minutes. This ensures the pasta holds its shape without being too firm.
- Prepare the Dressing: While the pasta cooks, whisk together the extra-virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, herbes de Provence, red pepper flakes, and sea salt in a small bowl. The dressing will have a strong flavor at this stage, but it will mellow when combined with the salad ingredients.
- Drain and Cool Pasta: Drain the cooked pasta thoroughly and toss with a little olive oil to prevent sticking. Let the pasta cool down to room temperature before assembling the salad.
- Combine Salad Ingredients: Transfer the cooled pasta to a large bowl and add the halved cherry tomatoes, chickpeas, arugula, sliced Persian cucumbers, crumbled feta cheese, torn basil leaves, minced parsley, chopped mint leaves, and toasted pine nuts.
- Toss with Dressing and Serve: Pour the dressing over the salad and toss gently to coat all ingredients evenly. Taste and adjust seasoning with additional lemon juice, salt, pepper, or olive oil as desired. Serve immediately or refrigerate for up to one day to develop deeper flavors.
Notes
- For best flavor, make the pasta salad a few hours ahead or up to a day in advance to allow the dressing to meld with the ingredients.
- To toast pine nuts, dry roast them in a skillet over medium heat for 2-3 minutes until golden and fragrant, stirring frequently to avoid burning.
- This salad is best served chilled or at room temperature; avoid serving warm as the dressing will be overpowering.
- Use gluten-free pasta if you require a gluten-free option.
- Store leftovers covered in the refrigerator and consume within 2 days for optimal freshness.
