Who doesn’t love pasta salad in the summer? Pasta salad is such a versatile dish that you can use virtually any dressing you’d like. In this version, I used a simple olive oil and raspberry balsamic vinegar whisked together. I used all fresh vegetables and herbs giving this dish a light and refreshing flavor.  The sweet tomatoes, crunchy cucumbers and the spiciness of the raw red onion makes for a perfect combination of veggies all rounded out by a salty and mild feta cheese. For the best flavor, make this dish a few hours ahead of when you plan to serve it, giving all the flavors a chance to blend together.

*I love using fresh herbs in cooking and they are so easy to grow both inside and outside during the summer months (or year round depending on where you live). You can start them by seed or purchase some herbs that have already been started and transfer them to a pot with potting soil. Make sure to water daily, especially if they are outside. If inside, place by a windowsill or somewhere that allows the herbs to get enough sunlight.

**I used Seven Barrels brand of raspberry balsamic vinegar available here: www.7barrels.com. You can also use olive oil whisked together with 3 tbsp. of fresh lemon juice.

Enjoy!

Summer Pasta Salad with Tomatoes and Feta

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• Author: sgauley
• Total Time: 40 minutes
• Yield: 8–10 servings 1x

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Description

This easy to make pasta salad is an excellent side dish to any spring or summer meal. 

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Ingredients

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• 1/2 lb (8oz.) of bow tie pasta (or orzo will work well)
• 5 medium plum tomatoes, chopped
• 1/2 of a red onion, diced fine
• 1 cucumber, chopped
• 8 oz. feta cheese, crumbled
• *8-10 fresh basil leaves, chopped
• raspberry vinaigrette (recipe below)

Raspberry Vinaigrette

• 1/4 cup olive oil
• **3 tbsp of raspberry vinaigrette 

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Instructions

1. To begin assembling the pasta salad, follow the directions on the package to cook the pasta to your desired tenderness (typically 8-10 minutes).
2. Run the pasta under cold water, drain and place in a large bowl.
3. Add in your chopped tomatoes, diced red onions, chopped cucumber and the feta cheese.
4. Add in your chopped basil and raspberry vinaigrette and mix all together.
5. To make the dressing, whisk together the olive oil and **raspberry balsamic vinegar.
6. Pour on the pasta and serve immediately, or for best results, place in the refrigerator for a few hours prior to serving.

Notes

*To avoid the pasta sticking together after it cooks, you’ll want to add in your ingredients and dressing immediately after draining the pasta.

• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Category: side dish, lunch
• Cuisine: American

Nutrition

• Serving Size: 1/2 cup