Zesty Pasta Salad That’s Perfect for Summer Gatherings
A vibrant pasta salad that celebrates summer's fresh produce, perfect for gatherings and busy schedules.
Equipment
- - Large pot
- Large mixing bowl
- small bowl
- Whisk
Ingredients
For the Salad
- 8 oz Fusilli Pasta can substitute with any short pasta like rotini or penne
- 2 cups Heaped Cherry Tomatoes adds sweetness and freshness; can substitute with diced bell peppers
- 1 can Cooked Chickpeas provides a hearty boost of protein
- 2 cups Arugula adds a peppery flavor; swap in spinach or mixed greens if desired
- 1 cup Persian Cucumbers for crunch and hydration; regular cucumbers or grated zucchini can be used
- 1 cup Feta Cheese brings creaminess; can replace with goat cheese or omit for vegan version
- 1 cup Fresh Basil Leaves aromatic; Italian seasoning can substitute
- 1/4 cup Minced Fresh Parsley enhances freshness; dill can be used as a substitute
- 1/4 cup Minced Fresh Mint adds refreshing flavor
- 1/4 cup Toasted Pine Nuts adds crunch; sunflower or pumpkin seeds as nut-free alternative
For the Dressing
- 1/3 cup Extra-Virgin Olive Oil flavor carrier; avocado oil can be used as a light alternative
- 1/4 cup Fresh Lemon Juice for a zesty punch; lime juice can be substituted
- 2 tbsp Dijon Mustard adds depth; whole grain mustard can be used
- 2 cloves Minced Garlic enhances flavor; garlic powder can be used as an alternative
- 1 tsp Herbes de Provence infuses herbal notes; Italian seasoning works well too
- 1/2 tsp Red Pepper Flakes adds heat; can be omitted for milder salad
- 1 tsp Sea Salt to enhance flavors; kosher or table salt can be used
Instructions
Preparation Steps
- Fill a large pot with salted water and bring to a boil. Cook fusilli pasta according to package directions, about 8-10 minutes, until slightly past al dente.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, herbes de Provence, red pepper flakes, and sea salt to create the dressing.
- Once cooked, drain the pasta and toss with olive oil to prevent sticking. Let it cool to room temperature.
- In a large mixing bowl, combine cooled pasta with cherry tomatoes, chickpeas, arugula, cucumbers, feta cheese, basil, parsley, mint, and pine nuts.
- Pour the dressing over the salad, and toss gently to coat evenly. Adjust seasoning as desired.
- Let the salad rest for at least 15 minutes before serving for optimal flavor.
Notes
Garnish with additional fresh herbs just before serving for extra flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days.