Name: Vegan Pasta Salad
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 6 servings
Ingredients: 3 cup uncooked fusilli pasta (uncooked); 2 heaping cherry tomatoes (halved); 1.5 cup cooked chickpeas (drained and rinsed); 2 cup arugula; 1 cup persian cucumber (sliced into thin half moons); 1 cup vegan feta (crumbled); 1 cup fresh basil (torn); 0.5 cup fresh parsley (minced); 0.5 cup mint leaves (chopped); 0.25 cup toasted pine nuts; 0.25 cup extra-virgin olive oil (plus more for drizzling); 3 tbsp fresh lemon juice; 1 tsp dijon mustard; 3 clove garlic cloves (minced); 1 tsp herbes de provence; 0.25 tsp red pepper flakes; 0.75 tsp sea salt

Instructions

Show units in method

1

Bring a large pot of salted water to a boil and cook uncooked fusilli pasta (3 cup) according to package instructions, or until slightly past al dente.
2

In a small bowl, whisk together extra-virgin olive oil (0.25 cup), fresh lemon juice (3 tbsp), dijon mustard (1 tsp), garlic cloves (3 clove), herbes de provence (1 tsp), red pepper flakes (0.25 tsp), and sea salt (0.75 tsp) to create a zesty dressing.
3

Drain the pasta, toss it with a little olive oil to prevent sticking, and let it cool. Transfer the cooled pasta to a large bowl and add cherry tomatoes (2 heaping), cooked chickpeas (1.5 cup), arugula (2 cup), persian cucumber (1 cup), vegan feta (1 cup), fresh basil (1 cup), fresh parsley (0.5 cup), mint leaves (0.5 cup), and toasted pine nuts (0.25 cup).
4

Pour the dressing over the salad, toss thoroughly to coat, and season to taste with additional lemon or salt as needed before serving.