This fresh, easy pasta salad recipe comes together in under 30 minutes! Tossed in a tangy vinaigrette & filled with veggies, it’s a sure party hit.
Summer Pasta SaladCourse: SaladsCuisine: MediterraneanDifficulty: Easy
3 cups uncooked pasta(Farfalle/Fusilli)
1 cup cooked chickpeas, drained and rinsed (optional)
1 ½ cups mixed lettuce
2 cups arugula
¼ cup toasted walnuts(optional)
¼ cup extra-virgin olive oil, more for drizzling
3 tablespoons lemon juice
1 teaspoon Dijon mustard
3 garlic cloves, minced
¼ cup chopped mixed herbs
¼ teaspoon red pepper flakes
¾ teaspoon sea salt
- Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, or until slightly past al dente(cooked but not mushy).
- Meanwhile, make the dressing. In a small bowl, whisk together the olive oil, lemon juice, mustard, garlic, mixed herbs, 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, spinach, lettuce, cucumbers, basil, mint, and walnuts. 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.