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Summer Pasta Salad

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Ingredients Method

Ingredients
  

  • For the Pasta Salad:
  • 1 pound about 450g short pasta (like rotini, fusilli, farfalle/bow-ties, or penne)
  • 1 ½ cups cherry or grape tomatoes halved
  • 1 large cucumber deseeded and diced
  • 1 bell pepper any color!, deseeded and diced
  • ½ red onion thinly sliced or finely diced
  • ½ cup crumbled feta cheese optional, but highly recommended!
  • ¼ cup fresh parsley chopped
  • ¼ cup fresh basil chopped (or a mix of herbs like dill, mint)
  • For the Zesty Herb Vinaigrette:
  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 clove garlic minced very finely
  • 1 teaspoon dried oregano or 1 tablespoon fresh
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Optional: 1 teaspoon honey or maple syrup for a touch of sweetness

Method
 

  1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente (firm to the bite). Don’t overcook!
  2. Rinse & Cool Pasta: As soon as the pasta is cooked, drain it well and rinse thoroughly under cold water. This stops the cooking process and prevents the pasta from clumping. Drain very well again.
  3. Prep the Veggies: While the pasta cooks and cools, chop all your vegetables: halve the tomatoes, dice the cucumber and bell pepper, and thinly slice or finely dice the red onion.
  4. Make the Vinaigrette: In a small bowl or a jar with a tight-fitting lid, whisk together (or shake vigorously) all the vinaigrette ingredients: olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, oregano, salt, pepper, and optional honey/maple syrup. Whisk until well combined and slightly emulsified.
  5. Combine & Toss: In a very large mixing bowl, combine the cooled pasta, halved tomatoes, diced cucumber, diced bell pepper, and sliced red onion.
  6. Dress & Finish: Pour the prepared vinaigrette over the pasta and vegetables. Add the crumbled feta (if using) and chopped fresh herbs (parsley and basil). Toss everything gently but thoroughly until all ingredients are evenly coated.
  7. Chill & Serve: For the best flavor, cover the bowl and refrigerate the pasta salad for at least 1-2 hours (or even better, overnight!) to allow the flavors to meld. Give it another toss before serving.