Easy Pasta Salad

30 min · Easy · Serves 4

380 kcal per serving · 12g protein

A fresh and vibrant pasta salad with cherry tomatoes, chickpeas, arugula, and a zesty lemon dressing.

Ingredients

• 320 g Uncooked fusilli pasta
• 240 g Cherry tomatoes, halved
• 160 g Cooked chickpeas
• 80 g Arugula
• 120 g Crumbled feta cheese
• 48 ml Extra-virgin olive oil
• 4 g Red pepper flakes
• Lemon (for juice) × 2
• 20 ml Mustard
• 4 cloves Garlic
• 8 g Salt
• 4 g Herbes de Provence

Method

1. Boil Pasta

   

   Cook the pasta in a large pot of boiling water according to the package directions, or until slightly past al dente — tender with only the faintest bite left in the centre.

2. Make Dressing

   

   In a small bowl, whisk together the olive oil, lemon juice, mustard, minced or finely grated garlic, herbes de Provence, red pepper flakes, and salt.

3. Combine & Serve

   

   Drain the pasta, toss with a little olive oil and let cool.

4. Combine and dress

   

   Transfer to a large bowl and add the halved cherry tomatoes, cooked chickpeas, arugula, and crumbled feta. Pour over the dressing and toss gently until everything is evenly coated.