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A refreshing, flavorful pasta salad packed with herbs, veggies, and a lemony dressing. Perfect for summer gatherings.
Chickpeas or white kidney beans both work—see note below.
Ingredients
- 3 cups uncooked fusilli pasta
- 2 heaping cups halved cherry tomatoes
- 1½ cups cooked chickpeas (or substitute white kidney beans — see note)
- 2 cups arugula
- 1 cup Persian cucumbers, sliced into thin half moons
- 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
- Cook the pasta in salted water according to package directions. Drain and rinse with cold water.
- In a small bowl or jar, whisk together the dressing ingredients.
- In a large bowl, combine the pasta, tomatoes, beans, arugula, cucumbers, feta, herbs, and pine nuts.
- Pour the dressing over and toss to coat. Taste and adjust lemon, salt, or oil if needed.
- Chill or serve immediately. Drizzle with olive oil just before serving if desired.
🫘 Chickpea or White Bean Note
White kidney beans (cannellini) are a creamy alternative to chickpeas. They make the salad softer and mellower. Chickpeas give more texture and bite—ideal if prepping ahead or for leftovers.
