Mediterranean Summer Fusilli Salad
A vibrant, nourishing pasta salad combining whole-wheat fusilli, crisp vegetables, creamy chickpeas, and herbes de Provence. Tangy feta and a zesty herb dressing create a balanced, refreshing Mediterranean-inspired dish perfect for summer.
- Prep Time: 20
- Cook Time: 10
- Total Time: 30
- Yield: 6 servings 1x
- Category: Main dish
- Method: Salading
- Cuisine: Mediterranean-inspired
- Diet: Vegetarian
Ingredients
3 cups uncooked whole wheat fusilli pasta
2 heaping cups cherry tomatoes, halved
1½ cups cooked chickpeas, drained and rinsed
2 cups arugula (or baby spinach)
1 cup Persian cucumbers, sliced
1 cup feta cheese, crumbled
1 cup fresh basil leaves, torn
½ cup fresh parsley, minced
½ cup fresh mint leaves, chopped
¼ cup toasted pine nuts
¼ cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
3 garlic cloves, minced
1 teaspoon herbes de Provence
salt and pepper to taste
Instructions
Bring a large pot of salted water to a boil. Cook fusilli 85% al dente per package instructions; drain and set aside.
In a large bowl, combine cherry tomatoes, chickpeas, arugula, cucumber, feta, basil, parsley, and mint.
In a small bowl, whisk olive oil, lemon juice, Dijon mustard, minced garlic, and herbes de Provence to form an emulsion.
Pour dressing over pasta and vegetable mixture. Add cooked fusilli and gently toss to coat evenly.
Sprinkle pine nuts on top and flash toast them in a dry skillet 1-2 minutes for extra crunch before serving.
Notes
Use canned chickpeas for speed; drain and pat dry.
For richer texture, use block feta instead of crumbled.
Store leftovers in air-tight container up to 24 hours.
Add cherry tomatoes last to maintain freshness.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 480mg
- Fat: 11g
- Saturated Fat: 3.5g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 15mg
Find it online: https://slicesync.com/healthy-pasta-salad-recipes/