Ingredients:

  • 16 oz (450g) rotini or fusilli pasta
  • 1 tbsp (15g) kosher salt
  • ½ cup (120ml) extra-virgin olive oil
  • ¼ cup (60ml) fresh lemon juice
  • 2 tbsp (30ml) apple cider vinegar
  • 1 tbsp (15g) Dijon mustard
  • 3 cloves (15g) garlic, minced
  • 1 tsp (5g) honey
  • ½ tsp (2.5g) red pepper flakes
  • 1 tsp (5g) dried oregano
  • ½ tsp (3g) salt
  • ¼ tsp (1.5g) cracked black pepper
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 6 oz (170g) feta cheese, crumbled
  • 1 cup (150g) English cucumber, diced
  • 1 pint (250g) cherry tomatoes, halved
  • ½ cup (75g) red onion, finely diced
  • ¼ cup (15g) fresh Italian parsley, chopped
  • ¼ cup (15g) fresh basil leaves, chiffonade

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil.
  2. Add the pasta and cook for 1 minute less than the package directions for al dente.
  3. Drain the pasta in a colander and rinse briefly with cold water to stop the cooking process and remove excess starch.
  4. In a mason jar or medium mixing bowl, combine olive oil, lemon juice, apple cider vinegar, Dijon, minced garlic, honey, red pepper flakes, oregano, salt, and pepper.
  5. Shake vigorously for 30 seconds or whisk until the mixture is creamy and fully emulsified.
  6. Combine the drained pasta, chickpeas, feta, cucumber, cherry tomatoes, red onion, parsley, and basil in a large mixing bowl.
  7. Pour the emulsion over the pasta mixture and toss until evenly coated.