How to Make Pasta Salad

• Boil the Pasta: Bring a large pot of salted water to a boil. Add the uncooked fusilli pasta and cook according to the package directions until slightly past al dente, about 8-10 minutes.
• Whisk the Dressing: While the pasta cooks, in a small bowl, whisk together extra-virgin olive oil, lemon juice, Dijon mustard, minced garlic, herbes de Provence, red pepper flakes, and sea salt until well combined.
• Cool the Pasta: Drain the cooked pasta and toss it with a drizzle of olive oil to prevent sticking. Allow it to cool to room temperature for about 10-15 minutes.
• Combine Ingredients: In a large bowl, transfer the cooled pasta. Add the halved cherry tomatoes, cooked chickpeas, arugula, sliced cucumbers, crumbled feta cheese, torn basil, minced parsley, mint leaves, and toasted pine nuts.
• Dress the Salad: Pour the dressing over the mixed ingredients and gently toss until everything is evenly coated. Taste and adjust seasoning with more lemon, salt, or a drizzle of olive oil as desired. Serve immediately.