Ingredients:

  • 1 lb dried rotini or fusilli
  • 15 oz canned chickpeas, drained and rinsed
  • 1 cup diced English cucumber
  • 1/2 cup finely diced red onion
  • 1 cup thawed frozen peas
  • 6 oz crumbled feta cheese
  • 1/2 cup chopped fresh parsley
  • 1/2 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp Dijon mustard
  • 1 tsp honey or maple syrup
  • 2 cloves minced garlic
  • 1 tsp dried oregano
  • salt and black pepper to taste

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Add the pasta and cook for 1 minute less than the package directions for al dente.
  2. Immediately drain the pasta into a colander and rinse under cold running water for 30 seconds until completely cool to the touch.
  3. In a mason jar or bowl, combine the olive oil, lemon juice, zest, Dijon mustard, honey, garlic, and oregano. Shake vigorously or whisk until the mixture is opaque and emulsified.
  4. In an extra-large mixing bowl, combine the cooled pasta, chickpeas, cucumber, red onion, and peas.
  5. Pour the lemon herb dressing over the mixture and toss gently until every spiral is coated.
  6. Fold in the crumbled feta and fresh parsley last to prevent the cheese from breaking down and the herbs from bruising.