Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 5.0 (610)
Easy Pasta Salad
NUTRITION · PER SERVING30M COOK
CAL 21%·PRO 31%
CARBS 54G51% OF CAL
10G FIBER5G SUGAR39G OTHER
FAT 18G37% OF CAL
5G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light pasta salad with cherry tomatoes, chickpeas, arugula, and fresh herbs dressed with lemon and olive oil. Great made ahead for picnics or potlucks.
sidesaladbeans🍲 stockpotvegetarian
View the full recipe on Love and Lemons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 cups uncooked fusilli pasta
- 2 heaping cups halved cherry tomatoes
- 1½ 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 fresh basil leaves (torn)
- ½ cup minced fresh parsley
- ½ cup chopped fresh mint leaves
- ¼ cup toasted pine nuts
- ¼ cup extra-virgin olive oil (plus more for drizzling)
- 3 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 3 garlic cloves (minced)
- 1 teaspoon herbes de Provence or dried Italian seasoning
- ¼ teaspoon red pepper flakes
- ¾ teaspoon sea salt
At a glance
PER SERVING · TIME 30M
CAL 21%·PRO 31%
CARBS 54G51% OF CAL
10G FIBER5G SUGAR39G OTHER
FAT 18G37% OF CAL
5G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 434mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 323mg
- Calcium
- 194mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 434MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.