🥄Ingredients:
🔸1 cup uncooked fusilli pasta
🔸2/3 heaping cup halved cherry tomatoes
🔸1/2 cup cooked chickpeas, drained and rinsed
🔸2/3 cup arugula
🔸1/3 cup cucumbers, sliced into thin half moons
🔸1/3 cup crumbled feta cheese
🔸1/3 cup fresh basil leaves
🔸2 tablespoons toasted pine nuts
🥄Dressing:
🔸2 tablespoons extra-virgin olive oil, plus more for drizzling
🔸1 tablespoon fresh lemon juice
🔸1/3 teaspoon Dijon mustard
🔸1/3 teaspoon dried Italian seasoning
🔸1/8 teaspoon red pepper flakes
🔸1/4 teaspoon sea salt
🥄Instructions:
Bring a large pot of salted water to a boil. Cook the pasta according to package directions, or until slightly pasta al dente.
Meanwhile in a small bowl, whisk together the olive oil, lemon juice, mustard, dried seasoning, red pepper flakes, and salt. The dressing will have a robust flavor, which will mellow once it coats all the pasta salad ingredients.
Drain the pasta, toss it with a little olive oil to prevent sticking, and let it cool to room temperature. Transfer to a large bowl, add the tomatoes, chickpeas, arugula, cucumbers, feta cheese, basil and pine nuts. Pour the dressing over and toss to coat. Season to taste with more lemon, salt, pepper, and/or a drizzle of olive oil, if desired.
