Print: Easy Pasta Salad

Ingredients

Main Ingredients

□ 3 cups 3 cups uncooked fusilli pasta
□ 2 2 heaping cups halved cherry tomatoes
□ 1 cups 1½ cups cooked chickpeas, drained and rinsed
□ 2 cups 2 cups arugula
□ 1 cup 1 cup Persian cucumbers, sliced into thin half moons
□ 1 cup 1 cup crumbled feta cheese
□ 1 cup 1 cup fresh basil leaves, torn
□ 1 cup ½ cup minced fresh parsley
□ 1 cup ½ cup chopped fresh mint leaves
□ 1 cup ¼ cup toasted pine nuts

Instructions

The foundation of this salad is perfectly cooked fusilli pasta. I always follow a few simple steps to ensure it’s firm yet tender:
Boil the Pasta: Fill a large pot with water and a pinch of salt, then bring it to a rolling boil. Add 3 cups of fusilli pasta and cook according to the package instructions—usually 10-12 minutes for al dente texture.
Drain and Rinse: Once the pasta is cooked, drain it in a colander and rinse under cold water. This stops the cooking process and helps the pasta cool quickly, preventing it from sticking together.
Set Aside: Transfer the pasta to a large mixing bowl. I like to let it sit at room temperature while preparing the veggies, so everything is ready for a quick toss.
By preparing the pasta correctly, you set the stage for a salad that’s both light and perfectly textured.
Start by adding 2 heaping cups of halved cherry tomatoes, 1 cup of thinly sliced Persian cucumbers, and 2 cups of fresh arugula to the cooled pasta. Then sprinkle in the fresh herbs: 1 cup torn basil leaves, ½ cup minced parsley, and ½ cup chopped mint. These herbs give the salad an aromatic, refreshing flavor that makes every bite bright and lively.
Next, fold in 1½ cups of drained and rinsed chickpeas for protein and a slightly nutty flavor. Add 1 cup of crumbled feta cheese to give the salad a creamy, tangy touch. I gently toss the ingredients together so the pasta remains intact and the flavors start to mingle.
Finally, sprinkle ¼ cup of toasted pine nuts over the salad. They add a satisfying crunch and a subtle nutty aroma that perfectly complements the creamy feta and fresh veggies.

Why This Recipe Works: Craving a light, refreshing, and wholesome dish? Let me introduce you to my Easy Pasta Salad Recipe, a perfect blend of vibrant vegetables, protein-packed chickpeas, and fresh herbs. This salad is not just a side dish—it’s a star at picnics, potlucks, or even a simple weeknight dinner. The combination of fusilli pasta, juicy cherry tomatoes, crisp cucumbers, and tangy feta cheese creates a symphony of flavors that’s both satisfying and healthy. What I love most about this recipe is how flexible it is—you can easily swap ingredients or add your favorite veggies while keeping it fresh and colorful. In this recipe, I use simple, everyday ingredients that come together in under 30 minutes. The

Storage & Make-Ahead Tips: Because this salad contains fresh veggies and feta, I don’t recommend freezing it, as the texture can change. It’s best enjoyed fresh or within a few days.