Pasta Salad with Veggies and Feta
This lovely salad is fast to put together, makes a great pot-luck offering and tastes even better the next day! It's great along side a piece of grilled chicken and makes a satisfying vegetarian lunch all by itself. This recipe makes 10 servings.
PREP TIME
15 minutes
COOK TIME
10 minutes
Ingredients
16 ounces small pasta, cooked al dente according to package instructions (we used large elbow noodles)
1 pint cherry or grape tomatoes, rinsed and sliced in half
1 small red onion, sliced
8 ounces Feta cheese, cut into 1/4" dice
1/2 cup store-bought vinaigrette
1 pint cherry or grape tomatoes, rinsed and sliced in half
1 small red onion, sliced
8 ounces Feta cheese, cut into 1/4" dice
1/2 cup store-bought vinaigrette
Directions
Add all ingredients to a large, non-reactive mixing bowl and fold gently to combine. Cover and refrigerate before serving for at least 2 hours and up to 3 days.
Looking for inspiration? Try these recipes:
Shakshuka
Mongolian Beef
Carrot Ginger Soup
