4th of July Pasta Salad
Ingredients
- 3 cups bowtie pasta (12 ounces)
Vegetables
- 1 cup cucumbers, diced
- 1 cup cherry tomatoes, sliced
- 1/2 cup red onion, finely chopped
- 1/2 cup red bell pepper, diced
- 1 cup feta cheese, crumbled
- 1 cup fresh arugula, chopped
- 1/3 cup fresh parsley, chopped
- 1/2 tsp salt (for cooking pasta)
- 1/4 tsp ground pepper
Dressing
- 1/3 cup olive oil
- 1 tsp Dijon mustard
- 2 tbsp red wine vinegar
- salt and pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add your pasta and cook until al dente, following the package directions. Once done, drain and rinse under cold water to stop the cooking and cool it down.
- In a small bowl or jar, combine olive oil, red wine vinegar, Dijon mustard, and a pinch of salt and pepper. Whisk or shake until the mixture is well blended.
- In a large bowl, add the cooled pasta, your choice of chopped vegetables, crumbled feta cheese, and freshly chopped parsley.
- Drizzle the prepared dressing over the pasta mixture and gently toss to ensure everything is evenly coated.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to develop. Serve the salad chilled.
Notes
- Add blueberries for a burst of blue or use a mix of red, yellow, and green bell peppers to brighten it up.
- For a 4th of July twist, serve the salad in a bowl adorned with mini flags, or arrange the toppings in the shape of the American flag.
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