Vibrant Summer Pasta Salad

The ultimate summer side dish, this pasta salad is loaded with fresh ingredients like cherry tomatoes, arugula, cucumber, and feta, all tossed in a zesty lemon dressing.

Ingredients

For the Salad:

• 1 cup (115g) uncooked fusilli pasta
• 2/3 cup (100g) halved cherry tomatoes
• 1/2 cup (85g) cooked chickpeas, rinsed
• 2/3 cup (20g) arugula
• 1/3 cup (40g) cucumbers, sliced
• 1/3 cup (40g) crumbled feta cheese
• 1/3 cup (15g) fresh basil leaves
• 2 tbsp toasted pine nuts

For the Dressing:

• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1/3 tsp Dijon mustard
• 1/3 tsp dried Italian seasoning
• 1/8 tsp red pepper flakes
• 1/4 tsp sea salt

Instructions

1. Cook the pasta in a large pot of salted water until al dente. Drain and let it cool.
2. In a small bowl, whisk together all dressing ingredients.
3. In a large bowl, combine the cooled pasta with the tomatoes, chickpeas, arugula, cucumbers, feta, basil, and pine nuts.
4. Pour the dressing over and toss to coat. Season to taste with more salt and pepper if desired.

Enjoy!