Summer Pasta Salad

Ingredients

• 12 oz (340 g) pasta of your choice (e.g., fusilli, penne, or bow tie)
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice, freshly squeezed
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1 red bell pepper, diced
• 1/2 cup Kalamata olives, pitted and sliced
• 1/4 cup fresh basil, chopped
• 1/4 cup parsley, chopped
• 1/2 cup feta cheese, crumbled (optional)
• 1 cup grilled chicken, sliced (optional)
• 1/2 cup chickpeas, drained and rinsed (for a vegetarian option)

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
2. While the pasta is cooking, prepare the dressing by whisking together olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, salt, and pepper in a small bowl. Set aside.
3. Once the pasta is cooked, drain and rinse it under cold water to stop the cooking process and cool it down. Transfer to a large mixing bowl.
4. Add the cherry tomatoes, cucumber, red onion, bell pepper, olives, basil, parsley, and crumbled feta cheese to the pasta. Toss gently to combine.
5. If using, add the grilled chicken or chickpeas to the pasta salad for added protein.
6. Pour the dressing over the pasta salad and toss until everything is well coated. Adjust seasoning as needed.
7. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve chilled or at room temperature.