Ingredients:

  • 16 oz Rotini or Fusilli pasta
  • 1 tsp sea salt
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup red bell pepper, finely diced
  • 1 cup English cucumber, diced
  • 1/2 cup red onion, finely minced
  • 1 pint cherry tomatoes, halved
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp Dijon mustard
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (usually 1-2 minutes less than package directions). Drain the pasta into a colander and rinse immediately with cold water until cool to the touch.
  2. Dice the red bell peppers, English cucumber, and red onion into uniform, bite-sized pieces. Halve the cherry tomatoes and chop the fresh parsley.
  3. In a large mixing bowl, combine the cooled pasta, drained chickpeas, and all prepped vegetables.
  4. In a separate jar or small bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until the dressing is emulsified.
  5. Pour the dressing over the salad and toss gently until every noodle and vegetable is evenly coated.