This pasta salad is packed with garden fresh veggies and tossed with a bright, Lemon-Balsamic Vinaigrette, making it a perfect summer lunch or dinner. It pairs beautifully with whatever you have on the grill, especially chicken and fish.
In a large bowl, whisk together the oil, vinegar, lemon juice, mustard, salt, pepper, garlic powder and oregano.
Add tomatoes, cucumber, bell pepper, and parsley; stir to combine.
Add pasta and gently combine. Fold in feta. Cover and refrigerate for at least 1 hour, but up to 1 day, to allow flavors to combine.
Lemon-Balsamic Pasta Salad
Serves 8 to 10
1 pound rotini pasta
¼ cup olive oil
¼ cup balsamic vinegar
¼ cup lemon juice
1 tablespoon Dijon mustard
1 teaspoon kosher salt
½ teaspoon ground black pepper
¼ teaspoon garlic powder
¼ teaspoon dried oregano
2 pints cherry tomatoes, halved
1 English cucumber, diced
1 bell pepper, diced
¾ cup chopped parsley leaves
1 cup crumbled feta cheese (about 6 ounces)
Bring a large pot of salted water to a boil. Cook pasta until fully tender (not al dente). Drain water and rinse with cold water until pasta is cool to the touch.
In a large bowl, whisk together the oil, vinegar, lemon juice, mustard, salt, pepper, garlic powder and oregano. Add tomatoes, cucumber, bell pepper, and parsley; stir to combine. Add pasta and gently combine. Fold in feta. Cover and refrigerate for at least 1 hour, but up to overnight, to allow flavors to combine.
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