Scale 1x2x3x

Ingredients

3 cups uncooked fusilli pasta

2 heaping cups halved cherry tomatoes

1 ½ 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 basil leaves, torn

½ cup minced parsley

½ cup chopped mint

¼ cup toasted pine nuts

Dressing

¼ cup extra-virgin olive oil, more for drizzling

3 tablespoons 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