Summer Pasta Salad – No-Cook Recipe
A bright, refreshing pasta salad that bursts with tangy feta, peppery arugula, and protein-packed chickpeas—perfect for a sunny summer lunch or picnic.
Recipe by Tastemade· Structured by ReelsMeals
From: Facebook(view original)
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Cooking context
10 min estimated total time for 4 servings.
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Ingredients
- 1 tsp Dijon mustard
- 6 oz Feta cheese
- 12 oz Gemelli pasta
- Chickpeas
- Arugula
Instructions
- 1Whisk the Dijon mustard with any additional dressing ingredients until emulsified.
- 2Add the crumbled feta cheese to the bowl and mix.
- 3Fold in the cooked gemelli pasta, chickpeas, and arugula.
- 4Toss all ingredients together until evenly coated.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Emulsify the dressing first
Whisk the Dijon mustard with any other dressing ingredients before adding the other salad components.
Add feta before folding
Mix the crumbled feta into the mustard dressing before folding in the pasta and vegetables.
Fold gently to coat
Fold the cooked pasta, chickpeas, and arugula into the dressed feta until everything is evenly coated.
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Frequently asked questions
- How many servings does this Summer Pasta Salad recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Summer Pasta Salad recipe come from?
- It was shared by Tastemade on facebook.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.