Ingredients:

  • 1 lb Rotini or Fusilli pasta
  • 1 tsp salt (for boiling water)
  • 1 cup red bell pepper, finely diced
  • 1 cup English cucumber, quartered and sliced
  • 1 pint cherry tomatoes, halved
  • 1/2 cup red onion, finely minced
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup extra virgin olive oil
  • 3 tbsp apple cider vinegar or red wine vinegar
  • 2 tbsp fresh lemon juice
  • 1 clove garlic, minced
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook for 1 minute less than the package directions for al dente. Drain immediately and rinse under cold water until noodles are completely chilled.
  2. Dice red bell peppers, cucumbers, and red onions into uniform pieces. Halve the cherry tomatoes and drain the chickpeas. Combine all vegetables and chopped parsley in a large mixing bowl.
  3. In a small bowl or mason jar, whisk together olive oil, vinegar, lemon juice, minced garlic, oregano, salt, and black pepper until well-combined.
  4. Pour the dressing over the chilled pasta and vegetables. Toss gently until the noodles are glossy and ingredients are evenly distributed.
  5. Allow the salad to rest and chill in the refrigerator for at least 1 hour to allow the pasta to absorb the flavors.