Mediterranean Pasta Salad
Description
This just might be the best pasta salad ever. It can be made a day in advance which makes a cook's life much easier.
Ingredients
3 c. uncooked fusilli pasta
2 heaping c. halved cherry or grape tomatoes
1 1/2 c. dry chickpeas, cooked, drained and rinsed
2 c. arugula or baby spinach
1 c. Persian cucumbers, sliced into thin half moons
1 c. crumbled feta cheese
1 c. basil leaves, torn
1/2 c. minced parsley
1/2 c. chopped mint
1/4 c. pine nuts, toasted
Dressing:*
1/4 c. extra-virgin olive oil, plus more for drizzling
3 T. freshly squeezed lemon juice
1 t. Dijon mustard
3 garlic cloves, minced
1 t. Herbes de Provence or dried Italian seasoning
1/4 t. red pepper flakes
3/4 t. sea salt
Directions
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Pasta:
Bring a large pot of well salted water to a boil. Cook the pasta according to the package directions, or until a little past al dente. Drain. Toss pasta with a little olive oil so that it won't stick together. Let it cool to room temperature.
Dressing:
In a small bowl, whisk together olive oil, lemon juice, mustard, garlic, Herbes de Provence, red pepper flakes and salt. (The dressing will have a strong flavor, but will mellow once it coats all of the pasta salad ingredients).
Transfer cooled pasta to a large bowl with the tomatoes, chickpeas, arugula, cucumbers, feta cheese, basil, parsley, mint and pine nuts. Pour on the dressing; toss to coat. Season to taste with more lemon juice, salt, pepper, and/or a bit of olive oil, if desired.
Serve.
6 servings.
*If making the salad in advance, consider doubling the dressing.