I loved this veggie filled salad. The dressing and the added dill made for a delightful side dish!
Confetti Pasta Salad (adapted from Southern Living)
8 oz uncooked small shell pasta
1 pint grape tomatoes, halved
2 cups coarsely chopped spinach
1 yellow bell pepper, chopped (I did some yellow and orange)
1/4 cup finely chopped red onion
3 Tbsp chopped fresh dill (or less to taste)
4 oz crumbled feta cheese
1/4 cup fresh lemon juice
1 tsp dijon mustard
1 large garlic clove, minced
1/4 tsp salt
1/4 tsp pepper
1/2 cup oil ( I used olive oil)
Mix dressing and set aside. Cook pasta according to directions, drain and cool. I usually toss my hot pasta with a little olive oil to keep it from sticking. Toss cooled pasta with all chopped ingredients. Cover and chill up to 8 hours. Add feta cheese just before serving.