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Garden Pasta Salad

Garden Pasta Salad Recipe

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 8 oz rotini or farfalle pasta
  • 1 cup cherry tomatoes, halved
  • 1 English cucumber, diced
  • 1 red bell pepper, diced
  • 1/4 cup thinly sliced red onion
  • 1/3 cup crumbled feta cheese
  • 1/4 cup fresh basil leaves, torn
  • 2 tbsp chopped fresh parsley
  • 1/4 cup extra-virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 small garlic clove, grated
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Method
 

  1. Cook pasta in salted boiling water until al dente (8 to 10 minutes), then drain and rinse under cold water.
  2. Whisk olive oil, lemon juice, vinegar, mustard, garlic, salt, and pepper in a large bowl until emulsified, about 30 seconds.
  3. Add cooled pasta, tomatoes, cucumber, bell pepper, and onion to the bowl and toss until evenly coated, about 1 minute.
  4. Fold in feta and basil, taste for seasoning, and serve right away or chill briefly.

Notes

If you’re not serving the salad immediately, let it sit at room temperature for 10 minutes after tossing so the vegetables release a little moisture and the flavors come together. The dressing will look looser at first, but it will cling better as it rests.