Bow Tie Pasta Salad with Summer Vegetables
A fresh pasta salad recipe loaded with summer vegetables and tossed with a flavorful red wine vinaigrette.
Bahan-bahan
- 16 ounces bow tie (farfalle) pasta ((cooked according to package directions))
- 1 large hothouse cucumber (seeds removed), (chopped)
- 1 medium red bell pepper (seeds removed), (chopped)
- 1 bunch green onions, (diced)
- 8 ounces grape tomatoes, (halved)
- One 15-ounce can sliced olives, (drained)
- One 4-ounce package crumbled feta cheese
- 1/2 cup red wine vinegar
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon honey
- 1½ teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup extra virgin olive oil
- 1/4 cup chopped fresh Italian parsley
Langkah-langkah
- Drain the cooked pasta, and rinse under cold water to cool. Drain very well and then pour the pasta into a large bowl. Stir in the cucumber, red bell pepper, green onion, grape tomatoes and black olives. Set aside.
- In a medium bowl, combine the red wine vinegar, lemon juice, honey, salt and pepper. Whisk well. While whisking, slowly whisk in the olive oil. Whisk in the parsley.
- Pour the vinaigrette over the pasta and vegetables. Stir well. Fold in the feta cheese. Serve immediately or refrigerate and serve chilled.
Nutrisi
532 kcal
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