Ingredients
Scale
- 12 oz uncooked fusilli pasta (or pasta of choice)
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 cup sliced pepperoncini
- 1 pint grape tomatoes, halved
- 1 cup cucumber, diced
- ¼ cup red onion, finely diced
- ¼ cup chopped fresh parsley
- ⅓ cup olive oil
- 3 tablespoons red wine vinegar
- 1 ½ teaspoons Dijon mustard
- Juice from 1 lemon
- 2 teaspoons minced garlic
- ¾ teaspoon dried oregano
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper
Instructions
- Boil the Pasta:
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking and cool pasta. - Make the Dressing:
In a small bowl or jar, whisk together olive oil, vinegar, mustard, lemon juice, garlic, oregano, salt, and pepper. Set aside. - Prep the Veggies:
While pasta cooks, chop and prep all veggies and parsley. - Assemble the Salad:
In a large mixing bowl, combine cooked pasta, chickpeas, tomatoes, cucumber, pepperoncini, red onion, and parsley. - Toss with Dressing:
Pour the dressing over the salad. Toss well until everything is coated. - Chill and Serve:
Let the salad sit for at least 15–30 minutes before serving. Garnish with more herbs or red pepper flakes if desired.
- Prep Time: 10 minutes
- Additional Time: 15 minutes
- Cook Time: 10 minutes
- Category: Gluten-Free
- Diet: GlutenFreeDiet
Nutrition
- Serving Size: 1
- Calories: 318
- Sugar: 7
- Saturated Fat: 2
- Carbohydrates: 36
- Fiber: 9
- Protein: 15