Ingredients

3 cups – uncooked fusilli pasta (pasta of choice)
2 cups – halved cherry tomatoes
1 ½ cups – cooked chickpeas, drained and rinsed
2 cans  -salmon flakes, water drained
2  cups arugula
1 cup – English cucumbers, sliced into thin half moons
1 cup – halved green olives
1 cup – crumbled feta cheese
1 cup – basil leaves, torn
½ cup – minced parsley
½ cup – chopped mint
¼ cup – toasted pine nuts

For the dressing
¼ cup – extra-virgin olive oil, more for drizzling
3 tablespoons – lemon juice
1 teaspoon – Dijon mustard
3 cloves – garlic minced
1 teaspoon –  herbes de Provence, or dried Italian seasoning
¼ teaspoon –  red pepper flakes
¾ teaspoon – sea salt/ Himalayan Salt

Directions

• Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, or until slightly past al dente. Meanwhile, let’s make the dressing.
• In a small bowl, whisk together the olive oil, lemon juice, mustard, garlic, herbes de Provence, red pepper flakes, and salt. Note: the dressing will have a strong flavor, it’ll mellow once it coats all of the pasta salad ingredients.
• Drain the pasta, toss it with a little olive oil (so that it doesn’t stick together), and let it cool to room temp.
• Now transfer to a large bowl with the tomatoes, chickpeas, salmon flakes, olives, arugula, cucumbers, feta cheese, basil, parsley, mint, and pine nuts. Pour the dressing and toss to coat.
• Season to taste with more lemon, salt, pepper, and/or a drizzle of olive oil, if desired, and serve.