Pasta Salad
The ultimate summer dish, Pasta Salad combines whole-grain penne with fresh vegetables and a zesty dressing for a refreshing meal. Perfect for picnics, barbecues, or meal prep, this easy recipe is a must-try!
Equipment
- Large Pot
Ingredients
- 4 ounces whole-grain penne pasta
- 2 tablespoons extra-virgin olive oil
- 1 lemon, juiced
- Salt and pepper to taste
- 1/2 teaspoon oregano
- 2 tablespoons basil pesto
- 1 cup cherry tomatoes, halved
- 1 tablespoon capers
- 1 sprig fresh parsley
- 1/2 cup crumbled feta cheese
Instructions
- Bring a large pot of salted water to a boil and cook the whole-grain penne pasta according to package instructions. Rinse with cold water, drain, and set aside.
- To make the dressing, combine the extra-virgin olive oil and lemon juice in a small bowl and season with salt, pepper, and oregano.
- In a large bowl, combine the dressing with the cooked pasta, basil pesto, halved cherry tomatoes, capers, and parsley leaves. Toss well until combined, and season with more salt and pepper.
- Serve the Pasta Salad in a bowl and crumble the feta cheese on top. Garnish with additional parsley leaves and serve!
Notes
- Go Hard: Cook your pasta al dente so that your finished salad doesn’t go all mushy. Rinse the pasta in cold water once it’s done.
- Just Whisk It: For a well-blended dressing, use a whisk when mixing the extra virgin olive oil, lemon juice, and basil pesto.
- Marinatoes: Marinate the cherry tomatoes in the lemon-pesto dressing for 10-15 minutes before adding them to the salad.
- Chill Out: Let this salad chill in the fridge for at least an hour before serving for enhanced flavors.