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Simple Pasta Salad

Simple Pasta Salad

Denise Keniston - Basil Lover
This Simple Pasta Salad is perfect for a picnic or barbecue. It's filled with fresh veggies, herbs and a zingy vinaigrette dressing.
5 from 5 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course, Salad, Side Dish
Servings 4

Ingredients
  

  • 3 cups Uncooked fusilli pasta
  • 2 cups Halved cherry tomatoes
  • 1 1/2 cups Cooked chickpeas
  • 1 cups Arugula or kale
  • 1 cup Pickling cucumbers
  • 1 cup Vegan feta cheese
  • 1 cup Basil leaves, torn
  • 1/2 cup Minced parsley
  • 1/2 cup Chopped mint
  • 1/4 cup Toasted pine nuts

Dressing

  • 1/4 cup Extra-virgin olive oil
  • 3 tbsp Lemon juice
  • 1 tsp Dijon mustard
  • 3 Garlic cloves, minced
  • 1 tsp Braggs, 24 Herbs and Spices
  • 1/4 tsp Red pepper flakes
  • 3/4 tsp Sea Salt

Instructions
 

  • 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, Braggs 24 Herbs and Spices, red pepper flakes, and salt. (Note: the dressing will have a strong flavor, it’ll mellow once it coats all of the pasta salad ingredients).
    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.
Keyword pasta salad, pasta salad recipe
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