Bow Tie Pasta Salad with Summer Vegetables
A fresh pasta salad recipe loaded with summer vegetables and tossed with a flavorful red wine vinaigrette.
Foto: RecipeGirlIngredients
8 servings
- 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
Steps
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.
Nutrition Facts
Macronutrients
Calories532
Source: RecipeGirl
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