A lot of my recipes have been looking similar lately. Summer produce, raw, fresh, herbs. MOSTLY BECAUSE IT IS 300 DEGREES OUTSIDE AND I CAN'T STOMACH ANYTHING THAT MAKES ME TURN MY OVEN ON.
This is truly SO flavorful, Mediterranean, and EASY. I used chickpea pasta for some extra fiber and protein but any pasta would work great!
Chickpea Pasta (or pasta of choice)
1/4 cup olives
1/2 cup cherry tomatoes, halved
1/2 cup cucumber slices
2-3 chopped garlic cloves
1/2 thinly sliced red onion
1/3 cup olive oil
2 tbsp dijon mustard
juice of 1 lemon
crushed red pepper flakes
You can watch this HERE!
Cook pasta a little 1-2 minutes past the instructions on the box. You want it to be a little more than al dente.
Make the dressing and chop the fresh produce/ herbs.
Assemble the pasta salad and enjoy! If using chickpea pasta, this will only last 2-3 days, best consumed asap! Other pastas will last longer!