# What You'll Need:
→ Pasta
01 - 9 oz chickpea pasta
→ Vegetables
02 - 1 large cucumber, diced
03 - 1 cup cherry tomatoes, halved
04 - 1/4 red onion, finely chopped
→ Fresh Herbs
05 - 1/4 cup fresh parsley, chopped
06 - 2 tablespoons fresh dill, chopped
07 - 2 tablespoons fresh mint, chopped
→ Dressing
08 - 1/4 cup extra virgin olive oil
09 - Zest and juice of 1 large lemon
10 - 1 garlic clove, minced
11 - 1 teaspoon Dijon mustard
12 - 1/2 teaspoon sea salt
13 - 1/4 teaspoon freshly ground black pepper
→ Optional Additions
14 - 1/4 cup crumbled feta cheese
15 - 1/4 cup kalamata olives, pitted and sliced
# Directions:
01 - Prepare chickpea pasta according to package directions. Drain thoroughly and rinse under cold water to stop cooking process. Set aside to cool completely.
02 - In a large mixing bowl, combine diced cucumber, halved cherry tomatoes, chopped red onion, fresh parsley, dill, and mint. Toss gently to distribute evenly.
03 - Whisk together olive oil, lemon zest and juice, minced garlic, Dijon mustard, sea salt, and black pepper in a small bowl until fully emulsified and smooth.
04 - Add cooled pasta to the vegetable mixture. Pour dressing over salad and toss gently until all ingredients are evenly coated.
05 - Fold in crumbled feta cheese and sliced kalamata olives if desired, distributing throughout the salad.
06 - Refrigerate salad for at least 15 minutes to allow flavors to meld. Serve chilled or at room temperature.
