Easy Pasta Salad
555 kcal per serving · 19g protein
A fresh and vibrant pasta salad with cherry tomatoes, chickpeas, arugula, and a zesty lemon dressing.
Open in Mixit →Ingredients
- 320 g Uncooked fusilli pasta
- 240 g Cherry tomatoes, halved
- 160 g Cooked chickpeas
- 80 g Arugula
- 120 g Crumbled feta cheese
- 48 ml Extra-virgin olive oil
- 4 g Red pepper flakes
- Lemon (for juice) × 2
- 20 ml Mustard
- 4 cloves Garlic
- 8 g Salt
- 4 g Herbes de Provence
Method
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Boil Pasta
Cook the pasta in a large pot of boiling water according to the package directions, or until slightly past al dente — tender with only the faintest bite left in the centre.
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Make Dressing
In a small bowl, whisk together the olive oil, lemon juice, mustard, minced or finely grated garlic, herbes de Provence, red pepper flakes, and salt.
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Drain and cool the pasta
Drain the pasta, toss it with a spoonful of the dressing so it doesn't stick, and let cool.
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Combine and dress
Transfer to a large bowl and add the halved cherry tomatoes, cooked chickpeas, arugula, and crumbled feta. Pour over the dressing and toss gently until everything is evenly coated.
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