And toss everything together in a big bowl! Season to taste and dig in.Whisk together the dressing ingredients.Chop your cherry tomatoes and cucumbers, mince the parsley, and crumble the feta.
Drain it, toss it with some olive oil, and set it aside to cool.
Cook your pasta in a large pot of salted boiling water.Making this recipe is a breeze! Just follow these simple steps: The dressing is easy to make: it’s a zesty mix of olive oil, lemon, garlic, Dijon, herbs & seasonings – I like to use herbes de Provence but Italian seasoning would be equally good in its place. This recipe is easy and fresh – along with the pasta, I toss in juicy cherry tomatoes, tangy feta cheese, a generous handful of arugula, chickpeas for protein, pine nuts & little cucumbers for crunch, and lots of fresh parsley and basil. I’ve made many pasta salads before (see here and here), but I realized that I didn’t have a really good classic pasta salad with a vinaigrette dressing on the site. Note: if you do decide to make this in advance, toss on some whole basil leaves before serving to make your salad instantly prettier. I took extra care to make sure that all of this week’s recipes are not just easy, but also easy to make in advance… because I totally get that you don’t want to be futzing with your salad when you could be spending time outside with your friends.
Classic macaroni salad pinterest full#
It comes together in no time, it’s full of fresh ingredients, and it packs a flavorful punch.
Today’s recipe is a picnic-perfect pasta salad! Every cookout needs a great pasta salad, and this is the one that I’ll be making all summer long.
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