MI Coop Kitchen

Pasta Salad with Lemon Vinagarette

Recipe by
Great Lakes Energy Cooperative  
25 minutes
Prep: 25 minutes | Cook: according to pasta directions | Servings: 2 cupes

Ingredients

  • 8 ounce uncooked small shell pasta
  • 1 pint grape tomatoes-halved
  • 2 cups coarsely chopped fresh spinach
  • 1 yellow pepper-chopped
  • 1/4 cup finely chopped red onion
  • 3 tablespoons chopped fresh dill
  • 1 (4oz) package crumbled feta cheese
  • Fresh Lemon Vinaigrette (see recipe below)

Lemon Vinaigrette

  • 1/4 cup fresh lemon juice
  • 1 teaspoon Dijon Mustard
  • 1 large clove garlic-minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 cup vegetable oil

 

Directions

  1. Cook pasta according to directions, drain.  Toss pasta with remaining ingredients.  Serve immediately or cover and chill up to 8 hours.
  2. For dressing-Whisk together first 5 ingredients.  Gradually add oil in a steady stream, whisking until blended.  Toss pasta salad with dressing.
  3. Enjoy.

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