Ingredients
3 cups cooked Fusilli or Penne pasta
2 heaping cups halved cherry tomatoes
1 ½ cups cooked chickpeas, drained and rinsed
2 cups microgreens and lettuce
1 cup small cucumbers, sliced into thin half moons
1 cup crumbled feta cheese
1 cup basil leaves, torn
½ cup chopped mint
¼ cup toasted nuts

Dressing
¼ cup extra-virgin olive oil, more for drizzling
3 tablespoons lemon juice
1 teaspoon Dijon mustard
3 garlic cloves, minced
1 teaspoon dried herbes
¾ teaspoon sea salt

Make it vegan! Use olives or sun dried tomatoes in place of the feta.
Make it gluten-free! Use gluten-free pasta or quinoa in place of traditional noodles.
Go Greek. To make this recipe more of a Greek pasta salad, add kalamata or black olives and a half cup of thinly sliced red onion.