Tuesday, September 8, 2015

Confetti Pasta Salad

YAY - another yummy pasta salad!  I planned on making this before taking my girls to college but I just got too busy.   My talented hubby grilled ribs for yesterday so I made this pasta salad.  I think it is the first thing I have made since taking the girls to college.  Chris and I just don't eat a lot.  I think I have roasted asparagus, made a few salads, microwaved some rice - to go along with grilled meat, etc. Kind of boring cooking these days!

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

Lemon Vinaigrette

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.