Springtime Pasta Salad

This quick and easy Spring Pasta Salad is a sure-fire way to fill your belly with nutritious and delicious ingredients! This perfect springtime dish is high in protein, fiber, vitamins, and minerals.

Cooking Tip

Add bell peppers, jalapenos, carrots, celery, etc. to make it just how you want it! We like to add some canned chicken or fish to make this pasta salad a full meal.

Yield6 servings

Serving size2 cups

Perfect forno-cook, Quick & easy

Dietary preferencesVegetarian

Ingredients

1 lb bowtie or rotini pasta
2 cucumbers, halved lengthways and sliced thin
1/3 cup of olives, rough chopped (kalamata are preferred)
3 cups of cherry tomatoes, sliced in half
1 cup Greek feta cheese, crumbled
1 cup basil leaves, rough chopped
1/2 cup extra virgin olive oil
1/3 cup apple cider vinegar
2 cloves garlic, minced
2 tsp honey
2 tsp Dijon mustard
1.5 tsp Italian seasoning
salt and pepper to taste

Directions

Cook pasta to al dente according to box directions, rinse with cold water and allow to cool entirely.
While the pasta cooks and cools get a large jar or container and combine oil, vinegar, minced garlic, honey, Dijon, and Italian seasonings. Lid the jar or container and shake or mix to combine fully, taste then add salt and pepper as needed. The seasoning should be potent, it will mellow out when absorbed by the veggies and pasta.
Chop and cut veggies and cheese then add to pasta, mixing to incorporate all ingredients well. pour in the jar of dressing we made in step 2 and add the basil.
Toss all the ingredients together and serve!

Nutrition facts (per serving)

617Calories

29 Total Fat (g)

7Saturated Fat (g)

915Sodium (mg)

72Carbs (g)

5 Dietary Fiber (g)

17Protein (g)

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