Description
A refreshing and easy-to-make pasta salad, perfect for hot summer days, featuring lemon basil vinaigrette and a mix of fresh vegetables.
Ingredients
Scale
- 8 oz rotini or fusilli pasta
- 1 cup cucumber, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup kalamata olives, pitted
- 1/2 cup feta cheese, crumbled
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup fresh basil, chopped
- 1/4 cup olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Cook the pasta in well salted water. Drain and rinse with cool water until it’s no longer warm.
- Chop your veggies: cucumber in small chunks, halved tomatoes, and thinly sliced red onion.
- Make the lemon basil vinaigrette by combining olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, salt, pepper, and chopped basil in a jar. Shake well and adjust seasoning if necessary.
- Toss the pasta, veggies, olives, chickpeas, and most of the feta together in a large bowl. Pour over the dressing and toss again.
- Let it sit for 10 to 15 minutes before serving to enhance the flavor.
Notes
Best served fresh, but can be stored in an airtight container for 3 to 4 days. Refresh with extra dressing if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 20mg
