For Dressing

01

3 tbsp olive oil

02

1 tbsp lemon juice

03

1/2 tsp Dijon mustard

04

1 garlic clove minced

05

1 tsp Italian dried seasoning

06

1/4 tsp red chilli flakes

07

1/4 tsp sea salt

 

Easy Steps

01

Bring a large pot of salted water to a boil. Add 1 cup of uncooked fusilli pasta and cook according to the package instructions, usually about 10-12 minutes, until al dente.

02

Drain the pasta in a colander and immediately rinse under cold water to stop the cooking process and cool the pasta. Toss with a bit of olive oil to prevent sticking and set aside to cool to room temperature.

03

In a small mixing bowl, whisk together 3 tablespoons of olive oil, 1 tablespoon of lemon juice, 1/2 teaspoon of Dijon mustard, 1 minced garlic clove, 1 teaspoon of Italian dried seasoning, 1/4 teaspoon of red chilli flakes, and 1/4 teaspoon of sea salt until well combined. Set aside.

04

Steam 1/2 cup of broccoli florets and 1/2 cup of corn until tender but still crisp, about 4-5 minutes. Remove from heat and let cool.

05

In a large mixing bowl, combine the cooked pasta, halved cherry tomatoes, steamed broccoli, cooked chickpeas, steamed corn, diced bell pepper, chopped lettuce, halved cucumbers, crumbled feta cheese, torn basil leaves, torn parsley, and crushed walnuts.

06

Pour the dressing over the salad ingredients. Toss everything together gently but thoroughly to ensure the dressing is evenly distributed and the ingredients are well mixed.