This Easy Pasta Salad is a vibrant, flavor-packed dish that’s perfect for busy days or last-minute gatherings. With just 30 minutes from start to finish, it combines tender pasta, crisp vegetables, and a zesty dressing for a refreshing bite every time. The mix of textures—crunchy peppers, juicy tomatoes, and smooth olives—creates a delightful balance that’s as satisfying as it is simple.
Bright, tangy, and effortlessly versatile, this salad is a crowd-pleaser that adapts to any occasion. The 20-minute prep means you can whip it up quickly, while the bold flavors of garlic, herbs, and a hint of lemon make it unforgettable. Whether it’s a side dish or a light meal, this recipe promises a burst of freshness in every forkful.
Fresh & Flavorful Ingredients
- 3 cups uncooked fusilli pasta (or substitute with penne or farfalle)
- 2 heaping cups halved cherry tomatoes (use multicolored for a vibrant look)
- 1½ cups cooked chickpeas, drained and rinsed (canned works great!)
- 2 cups arugula (substitute with baby spinach if preferred)
- 1 cup Persian cucumbers, sliced into thin half moons (English cucumbers work too)
- 1 cup crumbled feta cheese (try goat cheese for a tangy twist)
- 1 cup fresh basil leaves, torn (use scissors for easy tearing)
- ½ cup minced fresh parsley
- ½ cup chopped fresh mint leaves
- ¼ cup toasted pine nuts (substitute with slivered almonds for crunch)
- For the Dressing:
- ¼ cup extra-virgin olive oil, plus more for drizzling
- 3 tablespoons fresh lemon juice (about 1 large lemon)
- 1 teaspoon Dijon mustard
- 3 garlic cloves, minced
- 1 teaspoon herbes de Provence or dried Italian seasoning
- ¼ teaspoon red pepper flakes (adjust to taste)
- ¾ teaspoon sea salt
Simple Step-by-Step Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the fusilli and cook according to package directions until slightly past al dente (about 8-10 minutes).
- Make the dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, herbes de Provence, red pepper flakes, and sea salt. (The dressing will be bold but will mellow once mixed with the salad.)
- Cool the pasta: Drain the pasta, toss it with a drizzle of olive oil to prevent sticking, and let it cool to room temperature.
- Assemble the salad: In a large bowl, combine the cooled pasta, cherry tomatoes, chickpeas, arugula, cucumbers, feta cheese, basil, parsley, mint, and toasted pine nuts.
- Toss and season: Pour the dressing over the salad and toss gently to coat. Taste and adjust with more lemon juice, salt, pepper, or a drizzle of olive oil if desired.
- Serve: Enjoy immediately or refrigerate for up to 2 hours for a chilled salad. Perfect for picnics or potlucks!
Make It Your Own: Recipe Variations
This pasta salad is super versatile! Swap out the arugula for spinach or kale, or use roasted red peppers instead of cherry tomatoes for a sweeter twist. If you’re not a fan of feta, try goat cheese or omit it entirely for a vegan version. For extra protein, add grilled chicken or shrimp. The possibilities are endless!
Perfect Pairings: Serving Suggestions
This Easy Pasta Salad is a crowd-pleaser on its own, but it pairs beautifully with grilled meats like chicken or steak. Serve it as a side at your next barbecue or pack it for a picnic. It’s also a great make-ahead lunch—just portion it into containers for a quick, satisfying meal.
Keep It Fresh: Storage Tips
Store leftovers in an airtight container in the fridge for up to 3 days. If the salad seems dry after chilling, give it a quick toss with a splash of olive oil or lemon juice before serving. For the best texture, add the arugula and fresh herbs just before eating to keep them crisp and vibrant.
Time-Saving Hacks
To save time, cook the pasta and prep the veggies the night before. Store them separately in the fridge, then toss everything together with the dressing when you’re ready to serve. You can also use pre-cooked chickpeas and pre-washed arugula to cut down on prep time even more.
Equipment You’ll Need
A large pot for boiling the pasta, a colander for draining, and a large mixing bowl are essential. A whisk or small jar with a lid works great for mixing the dressing. If you’re toasting your own pine nuts, a small skillet is handy—just keep an eye on them, as they can burn quickly!
Easy Pasta Salad
Ingredients
Ingredients
- 3 cups uncooked fusilli pasta
- 2 heaping cups halved cherry tomatoes
- 1½ 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
- ½ cup minced fresh parsley
- ½ cup chopped fresh mint leaves
- ¼ cup toasted pine nuts
Dressing
- ¼ cup extra-virgin olive oil, plus more for drizzling
- 3 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 3 cloves garlic, minced
- 1 teaspoon herbes de Provence or dried Italian seasoning
- ¼ teaspoon red pepper flakes
- ¾ teaspoon sea salt
Instructions
- Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, or until slightly past al dente.
- Meanwhile, make the dressing. In a small bowl, whisk together the olive oil, lemon juice, mustard, garlic, herbes de Provence, red pepper flakes, and salt. (Note: the dressing will have a strong flavor, it’ll mellow once it coats all of the pasta salad ingredients).
- 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, arugula, cucumbers, feta cheese, basil, parsley, mint, and pine nuts. 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.