Rnd 5: Sl st in next dc, ch 3, dc in next dc, ch 2, sk ch-1 sp, dc in next dc, sh in ch-2 sp of sh, dc in next dc, ch 2, sk ch-1 sp, dc in next 2 dc, sk dc, *sk dc, dc in next 2 dc, ch 2, sk ch-1 sp, dc in next dc, sh in ch-2 sp of sh, dc in next dc, ch-2, sk ch-1 sp, dc in next 2 dc, sk dc, rep from * to last dc, sl st to top of beg ch-3
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Easy Pasta Salad Equipment Ingredients 3 cups uncooked fusilli pasta 2 heaping cups halved cherry tomatoes 1 cups cooked chickpeas, drained and rinsed 2 cups arugula 1 cup Persian cucumbers, sliced into thin half moons 1 cup crumbled feta cheese 1 cup fresh basil leaves, torn cup minced fresh parsley cup chopped fresh mint leaves cup toasted pine nuts Dressing cup extra-virgin olive oil, plus more for drizzling 3 tablespoons fresh lemon juice 1 teaspoon Dijon mustard 3 garlic cloves, minced 1 teaspoon herbes de Provence or dried Italian seasoning, teaspoon red pepper flakes teaspoon sea salt Instructions Bring a large pot of salted water to a boil
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