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Pasta salad recipes for healthy summer lunches
Emily

Mediterranean Fusion Chickpea and Fusilli Salad

This vibrant Mediterranean-inspired pasta salad brings together the hearty texture of fusilli with protein-packed chickpeas and a refreshing crunch from Persian cucumbers. Light, zesty, and perfect for meal prep, this dish is dressed in a garlic-lemon vinaigrette that elevates fresh herbs and creamy feta. Ideal for summer lunches, picnics, or easy weeknight dinners, it remains crisp and flavorful for hours thanks to a careful preparation method that prioritizes freshness and balance.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Lunch
Cuisine: Mediterranean fusion
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 3 cups fusilli pasta
  • 2 cups cherry tomatoes, halved
  • 1.5 cups chickpeas, drained and rinsed
  • 2 cups fresh baby arugula
  • 1 cup Persian cucumbers, sliced into half-moons
  • 1 cup feta cheese, crumbled or cubed
  • 0.25 cup pine nuts, toasted
  • 1/4 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • 1 tablespoon fresh basil, parsley, and mint, mixed and minced
  • Salt and black pepper to taste

Method
 

  1. Bring a large pot of salted water to a rolling boil.
  2. Cook the fusilli according to package directions until tender.
  3. Drain the pasta thoroughly, toss with a light coating of oil, and set aside to cool to room temperature.
  4. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, and herbs.
  5. In a large mixing bowl, combine the cooled pasta, tomatoes, chickpeas, arugula, cucumbers, and feta.
  6. Drizzle the dressing over the salad and toss gently to coat evenly.
  7. Top with toasted pine nuts just before serving to maintain crunch.

Notes

Allowing the pasta to reach room temperature before combining with the arugula is crucial to prevent the greens from wilting. Store in an airtight container in the refrigerator for up to 3 days. If prepping in advance, keep the dressing separate until ready to serve.