Flavorful Pasta Salad: Quick, Fresh, and Perfect for Picnics
This vibrant pasta salad is a must-try for summer picnics, combining fresh ingredients for a quick and delicious meal.
Equipment
- - Large pot
- - Mixing bowl
- Whisk
Ingredients
For the Salad
- 8 oz Fusilli Pasta Use gluten-free pasta if needed
- 1 cup Cherry Tomatoes May substitute with grape tomatoes
- 1 cup Cooked Chickpeas Can be replaced with black beans or omitted
- 2 cups Arugula Spinach or mixed greens are alternatives
- 1 cup Persian Cucumbers Regular cucumbers can be used
- 1 cup Feta Cheese Omit for a vegan option or swap for avocado
- 1/4 cup Fresh Basil Leaves Can substitute with mint
- 1/4 cup Minced Fresh Parsley Cilantro can be an alternative
- 1/4 cup Chopped Fresh Mint Leaves Optional
- 1/4 cup Toasted Pine Nuts Replace with sunflower seeds or omit
For the Dressing
- 1/4 cup Extra-Virgin Olive Oil Substitute with avocado oil if desired
- 2 tbsp Fresh Lemon Juice Swap with vinegar for a tangy twist
- 1 tbsp Dijon Mustard Yellow mustard works in a pinch
- 2 cloves Garlic Omit for a milder experience
- 1 tbsp Herbes de Provence Use Italian seasoning if unavailable
- 1/2 tsp Red Pepper Flakes Adjust quantity based on spice preference
- 1 tsp Sea Salt Himalayan salt is a great alternative
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the fusilli pasta and cook until slightly past al dente, about 9-11 minutes.
- In a bowl, whisk together extra-virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, herbes de Provence, red pepper flakes, and sea salt until smooth.
- Once cooked, drain the pasta and toss it with a splash of olive oil. Let it cool to room temperature.
- In a large mixing bowl, combine the cooled pasta with cherry tomatoes, chickpeas, arugula, cucumbers, feta cheese, fresh basil, parsley, mint, and toasted pine nuts. Toss gently.
- Pour the dressing over the salad mixture and toss well. Taste and season with additional lemon juice or salt as needed, then serve chilled or at room temperature.
Notes
This salad is perfect for meal prep and is best enjoyed fresh within the first 2 days stored in the fridge.