Irresistible Pasta Salad Recipes for Refreshing Summer Bites
Discover delicious pasta salad recipes that burst with freshness and are perfect for summer picnics or gatherings.
Equipment
- - Large pot
- - Small bowl
- - Large bowl
Ingredients
For the Pasta
- 2 cups fusilli pasta Cook al dente according to package instructions.
For the Vegetables
- 1 cup cherry tomatoes Halved.
- 1 can chickpeas Drained.
- 2 cups arugula
- 2 each Persian cucumbers Sliced.
For the Cheese and Herbs
- 1 cup feta cheese Crumbled.
- 1/4 cup fresh basil Torn.
- 1/4 cup fresh parsley Minced.
- 1/4 cup mint leaves Chopped.
For the Dressing
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 2 cloves garlic Minced.
- 1 teaspoon herbes de Provence
- 1/2 teaspoon red pepper flakes Adjust to taste.
- 1 teaspoon sea salt To taste.
Instructions
Cooking Instructions
- Boil a large pot of salted water. Add the uncooked fusilli pasta and cook until slightly past al dente, about 8-10 minutes.
- Prepare the dressing while the pasta cooks. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, herbes de Provence, red pepper flakes, and sea salt.
- Drain the cooked pasta and toss it with a splash of olive oil to prevent sticking. Allow it to cool to room temperature.
- Combine the cooled pasta in a large bowl with halved cherry tomatoes, drained chickpeas, arugula, sliced cucumbers, crumbled feta, torn basil, minced parsley, chopped mint, and toasted pine nuts.
- Toss the salad with the prepared dressing until everything is evenly coated. Taste and adjust seasoning if desired.
Notes
For best results, use the freshest ingredients available. Feel free to customize with seasonal vegetables or your favorite proteins.