Pasta Salad with Tomato and Feta

Ideal for a picnic or backyard barbecue, this salad screams summer with ingredients like fresh mint, blueberries and tomatoes. Your can make the dish several hours ahead and store it in the fridge until you’re ready to start the party.

Lisa Park

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Pasta

Appetizer

Easy

Ingredients

1 (16-ounce) package corkscrew pasta, such as rotini		1/4 cup white wine vinegar, for the vinaigrette
2 cups cherry or grape tomatoes, halved		1/4 cup extra virgin olive oil, for the vinaigrette
1 cup fresh blueberries		1 tablespoon fresh lemon juice, for the vinaigrette
1/2 cup dried cranberries		1 teaspoon honey, for the vinaigrette
1/3 cup red onion, finely chopped		1 tablespoon shallot, finely diced, for the vinaigrette
6 ounces crumbled feta cheese		Salt and black pepper, for the vinaigrette
1/3 cup mint, chiffonaded or finely chopped		black pepper, for the vinaigrette
1 tablespoon Dijon mustard, for the vinaigrette

directions

Prep: 15 min Total: 30 min (Quick)

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1
Make the vinaigrette: In a small bowl, whisk together mustard and vinegar, then slowly drizzle in the olive oil. Add the lemon juice, honey and shallots. Season with salt and pepper to taste. Set vinaigrette aside.
2
When pasta is al dente, drain it in a colander and run under cold water until cool to stop cooking. Once pasta has drained, toss it in a big bowl with all of the ingredients. Drizzle with vinaigrette and incorporate thoroughly.
3
Note: You can make this dish several hours ahead. Refrigerate until serving.

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Pasta Salad with Tomato and Feta

Ingredients

directions