This pasta salad is bursting with colors, flavors, and a lemon-herb vinaigrette. It packs easy for a picnic at the park or beach. Team it with grilled chicken breast or grilled shrimp, burgers or ribs. Skip the cheese for dairy-free.
¼ cup + 2 tablespoonsfresh lemon juicezest before juicing, use to garnish
2tablespoonfresh finely chopped thyme or oregano
2tablespoonfresh finely chopped mint
1teaspoonsmooth Dijon mustard
2largegarlic cloveszested or chopped fine
¼teaspoonsea salt
¼teaspoonground black pepper
1pinchred chili flakesoptional
½teaspoonhoneyif the dressing is too tart, optional
Pasta Salad
8ouncesgluten-free pasta (or wheat)elbow, bows, mini penne, rotelle
3smallPersian cucumbersseeded, quartered and diced
18-20small grape or cherry tomatoeshalved, about 6 ounces
6ouncesGreek feta cheesecrumbled
20pitted Greek Kalamata oliveshalved or left whole
115-ouncecan artichoke hearts packed in waterrinsed, drained, halved if large
1tablespoonfresh chopped parsley
¼cuppine nuts
¼smallred onionor use a shallot
Instructions
Make the dressing
Make the vinaigrette in a blender so it emulsified and a little creamy. Alternatively whisk all ingredients together in a bowl or place in a jar with a tight lid and shake well. Taste and add a little honey if it's too tart, then set aside to dress the pasta salad.
Cook pasta
Bring a large pot of water with a tablespoon of salt to a boil. Add the pasta and cook according to package directions. Check 1 minute before the end of the package timing. You want al dente pasta, not overly cooked pasta. Drain immediately, rinse with cold water briefly, and toss with a little vinaigrette or olive oil. Cool pasta to make the pasta salad.
Make the pasta salad
When the pasta is cool, add the cucumbers, tomatoes, feta, olives, artichoke hearts, and pine nuts. Toss with another 2-3 tablespoons of the vinaigrette. Chill until ready to eat.
Garnish
To garnish at serving, sprinkle with a little more chopped herbs (chopped mint is lovely), and more pine nuts if needed. Use the lemon zest from the dressing for more color and lemony flavor.
To Make ahead
Cook the pasta, toss with a little oil, cool and refrigerate. Do all of the prep work, making the dressing and slicing vegetables, crumbling cheese. Keep them separate and refrigerated, then toss the salad together before serving for the freshest salad. Serve with extra dressing.
Notes
Pasta salad absorbs dressing. Serve extra at the table for those who want more, and take extra on a picnic.To tame red onion for a pasta salad, rinse the chopped or slice onion in cold water and dry. It really helps, or use shallot (more mild).