Ingredients:

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

Instructions:

  1. Boil the pasta in heavily salted water for exactly 1 minute less than the package instructions. Drain and immediately toss with a teaspoon of olive oil to prevent clumping.
  2. Combine olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and black pepper in a mason jar. Shake vigorously for 30 seconds until an opaque, creamy emulsion forms.
  3. In a large mixing bowl, combine the warm pasta, drained chickpeas, diced cucumber, and minced red onion.
  4. Pour the lemon herb dressing over the pasta mixture and toss to coat.
  5. Allow the pasta to cool slightly, then gently fold in the chopped parsley, basil, mint, crumbled feta, and lemon zest.