Ingredients:

  • 1 lb rotini or fusilli pasta
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 6 oz feta cheese, crumbled
  • 1 cup cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely minced
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup fresh basil, chiffonade
  • 2 tbsp fresh mint, minced
  • 1/2 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tbsp Dijon mustard
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp dried oregano

Instructions:

  1. Bring a large pot of salted water to a boil. Cook the pasta for 1 minute less than the package instructions for 'al dente'. Drain into a colander and immediately rinse with cold water to remove excess starch.
  2. In a glass jar or bowl, combine the olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, salt, pepper, and dried oregano. Shake or whisk vigorously until the mixture is emulsified.
  3. In a large mixing bowl, combine the cooled pasta, chickpeas, diced cucumber, cherry tomatoes, and red onion.
  4. Pour approximately 3/4 of the dressing over the pasta mixture and toss gently to coat.
  5. Fold in the crumbled feta, fresh parsley, basil, and mint.
  6. Refrigerate the salad for at least 30 minutes to allow flavors to meld.
  7. Just before serving, toss with the remaining 1/4 of the dressing to refresh the glaze.