There is nothing more refreshing than a cool pasta salad in the hot summer months.
Here in Texas we have already had many days over 100 and it is only the middle of June!
My garden has really been keeping me busy. I get up first thing and gather all my veggies.
I have had an abundance of tomatoes this year! I am canning as fast as I can so I will have a well stocked pantry for my cooking adventures this next year!
But to be honest, I am worn out! DOES ANYONE WANT ANY TOMATOES? Ha!
As I’m working in the garden, I’m thinking of all the things I can make with the fresh ingredients I’ve grown.
I remembered my favorite confetti pasta salad. I can use my grape tomatoes, spinach, yellow bell pepper, red onion and dill.
I love this salad! It is so colorful and bursting with fresh flavor.
It is my most requested salad to make when I take a covered dish. And leftovers are delicious too because the flavors just keep blending together.
- 8 ounces uncooked small shell pasta
- 1 pint grape tomatoes, halved
- 2 cups coarsely chopped fresh spinach
- 1 yellow bell pepper, chopped
- 1/4 cup finely chopped red onion
- 3 tablespoons chopped fresh dill
- Fresh Lemon Vinaigrette
- 1 (4-ounce) package crumbled Feta cheese
Fresh Lemon Vinaigrette:
Makes about 2/3 cup.
- 1/4 cup fresh lemon juice
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 garlic cloves, pressed
- 1 teaspoon salt
- 1/2 teaspoon pepper
Cook pasta according to package directions; drain.
Get your mise en place (Meez ahn plahs) together by chopping
Dump all of the pasta and veggies into a large bowl.
Make vinaigrette: Whisk
Pour vinaigrette over the pasta mixture and stir to coat with a large spoon.
Serve immediately, or cover and chill up to 8 hours. Add the feta cheese right before serving.
This confetti pasta salad is really easy to make And with the summer heat, it is a nice refreshing delicious salad! Enjoy!