Pasta Salad
Pasta salad is my favorite summer side—fresh veggies, tangy feta, a zippy dressing, and enough color to wow every cookout or weekday lunch.
Ingredients
- 12 oz bowtie pasta or your favorite pasta
- 1 cup cherry tomatoes sliced
- 1 cup cucumber diced
- 1/2 cup red bell pepper diced
- 1/2 cup red onion finely chopped
- 1 cup fresh arugula chopped
- 1 cup feta cheese crumbled
- 1/3 cup fresh parsley chopped
- 1/2 tsp salt
- 1/4 tsp ground pepper
Dressing:
- 1/3 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp dijon mustard
- salt and pepper to taste
Instructions
- In a large pot, bring water to a boil (salt optional). Add the pasta and cook according to package instructions. Drain and rinse under cold water to cool.
- In a large mixing bowl, combine the cooked and cooled pasta, chopped vegetables, feta cheese, and chopped parsley.
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, and salt and pepper until well combined.
- Pour the dressing over the pasta salad and toss gently until all ingredients are well coated.
- Cover and let it chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Serve cold.