Pasta Salad by Love And Lemons

Ingredients

• 3 cups uncooked fusilli pasta
• 2 heaping cups halved cherry tomatoes
• 1.5 cups cooked chickpeas, drained and rinsed
• 2 cups arugula
• 1 cup persian cucumbers, sliced into thin half moons
• 1 cup crumbled feta cheese
• 1 cup fresh basil leaves, torn
• 0.5 cup minced fresh parsley
• 0.5 cup chopped fresh mint leaves
• 0.25 cup toasted pine nuts
• 0.25 cup extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 teaspoon dijon mustard
• 3 garlic cloves, minced
• 1 teaspoon herbes de provence or dried italian seasoning
• 0.25 teaspoon red pepper flakes
• 0.75 teaspoon sea salt

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta according to package directions, or until slightly past al dente.
2. Meanwhile, in a small bowl, whisk together the olive oil, lemon juice, mustard, garlic, herbes de Provence, red pepper flakes, and salt
3. Drain the pasta, toss it with a little olive oil, and let it cool to room temperature.
4. Transfer the cooled pasta to a large bowl with the tomatoes, chickpeas, arugula, cucumbers, feta cheese, basil, parsley, mint, and pine nuts.
5. Pour the dressing over the salad and toss to coat.
6. Season to taste with more lemon, salt, pepper, and/or a drizzle of olive oil, if desired, and serve.