Description
This makes enough for your whole neighborhood – share it with everyone. It tastes even better the next day!
Ingredients
Scale
- 1 box of gluten free pasta
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 1 heaping tablespoon Dijon mustard
- 1 shallot, minced
- 1 lemon, zest and juice
- 1/2 teaspoon both salt and pepper
- 1 cup fresh parsley, roughly chopped
- 1 large or 5 mini cucumbers, sliced
- 1 cup cherry tomatoes, sliced in half (assorted colors is best)
- 3/4 cup olives (assorted colors is best)
- 1 cup feta cheese, cubed or crumbled
Instructions
- Cook the pasta according to the package instructions – decrease the time by 1 minute. Best to have the pasta al dente with a bit of a bite. Drain and immediately spray cold water on the pasta and toss so the water touches all of it and cools it down. Drain and let sit.
- To make the dressing, combine the olive oil, red wine vinegar, Dijon mustard, shallots, lemon zest and juice, salt, pepper, and parsley in a large bowl (I used the bowl that I was going to serve the salad in). Whisk together.
- When the pasta is cooled, pour it into the bowl with the dressing. Top with the cucumbers, tomatoes, olive and feta cheese. Toss with tongs to fully coat everything. Make sure to dig deep and bring the ingredients at the bottom of the bowl to the top.
- Chill in your refrigerator until serving or serve right away.
- Prep Time: 10
- Cook Time: 10
- Category: salad
- Method: stove-top
- Cuisine: salad