Lemon Herb Pasta Salad
Time: 30 Minutes
Servings: 6-8 Servings
Ingredients
- 1 lb Cavatappi or Rotini Pasta
- 1 C Cherry Tomatoes
- 1 English Cucumber, diced
- ½ Small Red Onion, very thinly sliced
- ¾ C Crumbled Feta
- ½ C Fresh Chopped Basil
- 2 T Fresh Chopped Parsley
For the Dressing
- ¼ C Olive Oil
- Juice of 1 Large Lemon
- 1 tsp Lemon Zest
- 1 T Red Wine Vinegar
- 1 tsp Dijon Mustard
- 1 Small Garlic Clove, grated
- ¾ tsp Kosher Salt
- ½ tsp Cracked Black Pepper
Instructions
- Preheat oven to 400°F.
- Spread cherry tomatoes on a small baking sheet.
- Roast tomatoes for 12–15 minutes until blistered.
- Remove tomatoes from oven and let cool.
- Bring a large pot of salted water to a boil.
- Cook pasta until just al dente.
- Drain pasta and rinse lightly under cool water.
- Whisk olive oil, lemon juice, zest, vinegar, Dijon, garlic, salt, and pepper together until smooth.
- Combine pasta, roasted tomatoes, cucumber, red onion, feta, basil, and parsley in a large bowl.
- Pour dressing over the salad.
- Toss gently until evenly coated.
- Chill for at least 20 minutes before serving.
Go Rogue by grilling the lemons before juicing them and finishing with a drizzle of hot honey for a smoky-sweet twist.
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