Sassy Mama: Mediterranean Pasta Salad

Mediterranean Pasta Salad

3 cups uncooked rotini pasta, cooked al dente

2 cups cherry tomatoes, cut in half

1 can chickpeas, drained and rinsed

2 cups baby spinach or arugula

1 cup sliced mini cucumbers

1 cup crumbled feta cheese

1 cup fresh basil, torn

½ cup flat leaf parsley, chopped

½ cup fresh mint, chopped

¼ cup pine nuts, toasted

Dressing:

¼ cup olive oil

1 lemon, juiced

1 teaspoon Dijon mustard

3 garlic cloves, minced

1 teaspoon Herbes de Provence

¼ teaspoon red pepper, flakes

¾ teaspoon sea salt

Cook the pasta according to package instructions. Drain and drizzle with vegetable oil. Pour the drained pasta into a large bowl. Toss together all of the ingredients. Whisk together the dressing in a small bowl and drizzle over the pasta salad. Toss together and chill for four hours before serving.