Vibrant Pasta Salad with Fresh Veggies for Easy Summer Fun
A delicious and versatile pasta salad that features fresh veggies and a zesty dressing, perfect for summer meals and gatherings.
Equipment
- - Large pot
- Mixing bowl
- Whisk
- - Colander
Ingredients
For the Salad
- 8 oz Fusilli Pasta or bow-tie or rotini pasta
- 1 pint Cherry Tomatoes or grape tomatoes or diced bell peppers
- 1 cup Cooked Chickpeas or black beans
- 4 cups Arugula or spinach
- 1 cup Persian Cucumbers or English cucumbers or diced zucchini
- 4 oz Feta Cheese or crumbled goat cheese
- 1/2 cup Fresh Basil or fresh oregano or parsley
- 1/4 cup Minced Fresh Parsley or cilantro
- 1/4 cup Chopped Fresh Mint Leaves or additional basil
- 1/4 cup Toasted Pine Nuts or sunflower seeds for nut-free version
For the Dressing
- 1/3 cup Extra-Virgin Olive Oil or avocado oil
- 2 T Fresh Lemon Juice or red wine vinegar
- 1 T Dijon Mustard or yellow mustard
- 2 cloves Garlic Cloves or garlic powder
- 1 tsp Herbes de Provence or Italian seasoning
- 1/4 tsp Red Pepper Flakes omit for milder salad
- 1 tsp Sea Salt or regular table salt
Instructions
Instructions
- Bring a large pot of salted water to a rolling boil. Add the fusilli pasta and cook until slightly past al dente, about 9-11 minutes. Drain and let cool completely.
- In a separate bowl, whisk together the extra-virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, herbes de Provence, red pepper flakes, and sea salt.
- Once cooled, transfer the fusilli pasta into a large bowl and drizzle with a bit of olive oil to prevent sticking, then toss gently.
- Add in the cherry tomatoes, chickpeas, arugula, Persian cucumbers, feta cheese, basil, parsley, mint, and toasted pine nuts.
- Pour the dressing over the salad and gently toss everything together.
Notes
Allow to chill for at least an hour before serving for the best flavor.