Easy Pasta Salad

Easy Pasta Salad

Image and Recipe Courtesy of loveandlemons. We converted this recipe in our Vitaclay! 

 You'll love this easy pasta salad recipe! It's a great one to make ahead - if you're bringing it to a picnic, prep it up to a day in advance.

Serves 6


  • 3¬†cups¬†uncooked fusilli pasta
  • 2¬†heaping cups halved cherry tomatoes
  • 1 ¬Ĺ¬†cups¬†cooked chickpeas,¬†drained and rinsed
  • 2¬†cups¬†arugula
  • 1¬†cup¬†Persian cucumbers,¬†sliced into thin half moons
  • 1¬†cup¬†crumbled feta cheese
  • 1¬†cup¬†basil leaves,¬†torn
  • ¬Ĺ¬†cup¬†minced parsley
  • ¬Ĺ¬†cup¬†chopped mint
  • ¬ľ¬†cup¬†toasted pine nuts
  • ¬ľ¬†cup¬†extra-virgin olive oil,¬†more for drizzling
  • 3¬†tablespoons¬†lemon juice
  • 1¬†teaspoon¬†Dijon mustard
  • 3¬†garlic cloves,¬†minced
  • 1¬†teaspoon¬†herbes de Provence,¬†or¬†dried Italian seasoning
  • ¬ľ¬†teaspoon¬†red pepper flakes
  • ¬ĺ¬†teaspoon¬†sea salt


  1.  Add pasta, 1 tbsp salt and a large pot of water in your VitaClay and set on stew for 30 minutes, or cook until dente.
  2. Meanwhile, make the dressing. In a small bowl, whisk together the olive oil, lemon juice, mustard, garlic, herbes de Provence, 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).
  3. Drain the pasta, toss it with a little olive oil (so that it doesn’t stick together) and let it cool to room temp. Transfer to a large bown with the tomatoes, chickpeas, arugula, cucumbers, feta cheese, basil, parsley, mint, and pine nuts. Pour the dressing and toss to coat. Season to taste with more lemon, salt, pepper, and/or a drizzle of olive oil, if desired, and serve.

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