Is there anything more satisfying, and easier to prep ahead of time than a pasta salad? 🤤
We LOVE a good, healthy pasta salad recipe for so many reasons. First and foremost… you can prep a huge bowl of it ahead of time and have it in a pinch. For those kiddos barrelling in from school, for hosting game day or even to have in the fridge for those nights that you just don’t have it in you to cook.
Plus, the biggest bonus is that pasta salad is SO customizable. If you have left over veggies in the fridge- toss them in the pasta. A salad dressing that needs to be used before it goes bad- pop it on the salad. Kids who don’t love veggies, but love pasta- hide those nutrients under the carbs!
It is really the best, easiest meal!
PASTA SALAD
Ingredients:
- 3 cups uncooked fusilli pasta
- 2 heaping cups halved cherry tomatoes
- 1½ cups cooked chickpeas, drained and rinsed
- 2 cups arugula
- 1 cup Persian cucumbers
- 1 cup crumbled feta cheese
- 1 cup fresh basil leaves, torn
- ½ cup minced fresh parsley
- ½ cup chopped fresh mint leaves
- ¼ cup toasted pine nuts
Dressing:
- ¼ cup extra-virgin olive oil, plus more for drizzling
- 3 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 3 garlic cloves, minced
- 1 teaspoon herbes de Provence or dried Italian seasoning,
- ¼ teaspoon red pepper flakes
- ¾ teaspoon sea salt
Instructions:
- Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, or until slightly past al dente.
- Meanwhile, make the dressing. In a small bowl, whisk together the olive oil, lemon juice, mustard, garlic, herbes de Provence/ italian seasoning, red pepper flakes, and salt.
- Drain the pasta, toss it with a little olive oil (so that it doesn’t stick together) and let it cool to room temp. Transfer to a large bowl with the tomatoes, chickpeas, arugula, cucumbers, feta cheese, basil, parsley, mint, and pine nuts. Pour the dressing and toss to coat. Season to taste with more lemon, salt, pepper, and/or a drizzle of olive oil, if desired, and serve.