Name: Erickson Pasta Salad
Yield: 8 servings
Ingredients: 3 cups pasta, preferably fusilli; 2 cups cherry tomatoes, halved; 1 1/2 cups chickpeas, drained and rinsed; 2 cups arugula; 1 cup cucumber, thinly sliced; 1/4 cup feta cheese; 1 cup fresh basil leaves, torn; 1/2 cup fresh parsley, minced; 1/2 cup fresh mint leaves, chopped; 1/4 cup toasted pine nuts; Dressing:; 1/4 cup extra-virgin olive oil, plus more for drizzling pasta; 3 tbsp fresh lemon juice; 1 tsp Dijon mustard; 3 garlic cloves, minced; 1 tsp dried Italian seasoning; 1/4 tsp red pepper flakes; 3/4 tsp sea salt

Directions

1. Bring a pot of water to a boil and cook the pasta to al dente according to the package directions.
2. While the pasta cooks, whisk together the olive oil, lemon juice, Dijon mustard, garlic, Italian seasoning, red pepper flakes, and sea salt to make the dressing.
3. Drain the pasta, toss it with a little olive oil so it does not stick, and let it cool to room temperature.
4. Add the tomatoes, chickpeas, arugula, cucumber, feta, basil, parsley, mint, and toasted pine nuts.
5. Pour the dressing over the salad and toss well to coat.
6. Taste, adjust seasoning if needed, and serve.

Erickson Pasta Salad

Ingredients

Directions

Keep something good cooking.