A zesty pasta salad with plenty of crunchy fresh vegetables and aromatic herbs in a pleasant dressing made with olive oil, vinegar, lemon juice, fresh cut herbs, spicy seasonings and topped with crumbled feta cheese.
Garden Herb Pasta Salad
Ingredients Makes: 6 servings
8 ounces uncooked seashell or small spiral pasta
5 cups of purified water
1-2 tomatoes, diced
1/3 cup celery, diced
1/3 cup bell pepper, diced
1/3 cup cucumber, peeled and diced
1/4 cup fresh parsley, finely chopped
3 green onions, thinly sliced and chopped
1/4 cup feta cheese, crumbled
1-2 garlic cloves, minced
1 jalapeño pepper, minced
2 tbsp fresh parsley, minced
1 tbsp fresh basil, minced ~or~ 2 tsp dried basil
1 tsp minced fresh oregano ~or~ 1/2 tsp dried oregano
1/2 tsp fresh thyme leaves ~or~ pinch dried thyme
3 tbsp extra-virgin olive oil
3 tbsp balsamic vinegar ~or~ wine vinegar
1/2 lemon, juiced ~or~ 1 tbsp lemon juice
2 tsp maple syrup
1/8 tsp sea salt
1/8 tsp black pepper, finely ground
Prepare salad dressing. Mince the garlic cloves, jalapeño and the fresh herbs, then set aside in a bowl. In a small-medium sized bowl, whisk together olive oil, vinegar, lemon juice and maple syrup. Add the minced spices into the oil mixture and combine. Season with sea salt and black pepper to taste.
Prepare vegetables. Dice the tomatoes, celery, pepper and cucumber into 1/2 inch pieces and then set aside in a medium sized bowl. Remove parsley leaves from stems and finely chop, then thinly slice and chop the green onions, and add both to bowl of diced vegetables.
Prepare pasta. In a large pot add 6 cups of purified water and 1/4 tsp of sea salt Cook pasta in pot of boiling water until al dente. Rinse under cold water until pasta has cooled, and then fully drain in a colander. Coat pasta with one tablespoon of olive oil to prevent pasta from sticking together.
Put the salad together. In a large bowl combine the pasta, and the fresh cut vegetables and herbs; stir just until mixed. Pour the dressing over the salad mixture and stir until combined. Rinse the feta cheese and drain before crumbling over salad; toss to coat.
Cover and refrigerate for at least 1 hour before serving. Can be prepared 1 day ahead and can be stored in the fridge for up to 1 week. Enjoy.
Recipe shared by: J. Marshall
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