Here’s a delicious recipe we adapted from Love & Lemons. This fresh, easy pasta salad recipe comes together in under 30 minutes! Tossed in a tangy vinaigrette & filled with veggies, it’s a sure cookout hit. Add your choice of greens from The Rabbit’s Basket and enjoy!
3 cups uncooked fusilli pasta
2 cups halved cherry tomatoes
1 ½ cups cooked chickpeas, drained and rinsed – or roast for an extra crunch!
2 cups The Rabbit’s Basket Arugula
1 cup cucumbers, sliced in half
1 cup crumbled feta cheese
1 cup basil leaves, torn
½ cup minced parsley
½ cup chopped mint
¼ cup toasted pine nuts
Handful of mozzarella cheese
Add a handful of jalapeños if you like added heat
¼ cup extra-virgin olive oil, more for drizzling
3 tablespoons lemon juice
1 teaspoon Dijon mustard
3 garlic cloves, minced
1 teaspoon dried Italian seasoning
¼ teaspoon red pepper flakes
¾ teaspoon sea salt
- Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, or until slightly past al dente.
- Meanwhile, make the dressing. In a small bowl, whisk together the olive oil, lemon juice, mustard, garlic, italian seasoning, red pepper flakes, and salt. (Note: the dressing will have a strong flavor, it’ll mellow once it coats all of the pasta salad ingredients).
- Drain the pasta, toss it with a little olive oil and let it
cool to room temp. Transfer to a large bowl with the tomatoes, chickpeas, arugula, cucumbers, feta cheese, basil, parsley, mint, and pine nuts. Pour the dressing and toss to coat. Sprinkle with cheese. Season to taste with more lemon, salt, pepper, and/or a drizzle of olive oil, if desired, and serve.