Delicious Rosemary Pasta Salad

2 cups Rustichella fusilli pasta

1/4 cup Rosemary olive oil

1/4 cup Oregano white balsamic

zest of one large lemon

1 cup cherry tomatoes halved

1 can or cup of chickpeas, drained

1 large English cucumber finely diced

1 red or yellow bell pepper finely diced

2 tablespoons fresh flat leaf parsley, chopped

1/2 red onion finely minced

1 clove garlic finely minced

1 tablespoon of Dijon mustard

1/2 teaspoon paprika

1 teaspoon ground cumin

1/2 cup crumbled feta (optional)

sea salt and pepper to taste

1. Boil water in a medium pot over the stove until boiling, add fusilli pasta and cook until soft (or al dante depending on preference).

2. Drain and set aside to cool.

3. Combine all the other ingredients (except the feta) and mix well. Marinate these ingredients for up to an hour in the refrigerator.

4. In a large bowl, combine the Fusilli with the marinated ingredients, tossing well to combine and sprinkle with feta. Adjust the seasoning again and serve.