Ingredients:

  • 16 oz rotini or fusilli pasta
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/2 cup red onion, finely diced
  • 1 cup English cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/2 cup feta cheese, crumbled
  • 1/3 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice
  • 1 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 2 cloves garlic, minced
  • 1 tbsp lemon zest
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp fresh basil, chiffonade
  • 1 tbsp fresh mint, finely chopped

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. Drain the pasta and return it to the pot or a large bowl while still steaming.
  2. In a mason jar, combine olive oil, lemon juice, apple cider vinegar, Dijon mustard, honey, minced garlic, lemon zest, salt, and pepper. Shake vigorously for 30 seconds until emulsified.
  3. Pour half of the dressing over the warm pasta. Toss well and let it sit for 5 minutes to allow the pasta to absorb the flavors.
  4. Add the chickpeas, diced cucumber, cherry tomatoes, red onion, and olives to the bowl. Pour the remaining dressing over the mixture and toss to combine.
  5. Fold in the chopped parsley, basil, and mint just before serving to maintain freshness.