Ultragrain Pasta Salad with Summer Vegetables and Feta

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When you’re looking for a simple summer meal that’s filled with flavor give Ultragrain Pasta Salad with Summer Vegetables and Feta a try

Ingredients

  • 1 bag Hodgson Mill Ultragrain® Elbows with Quinoa
  • 2 cups cherry tomatoes, halved or quartered
  • 1 cup cucumber, diced
  • 1/3 cup green onion, thinly sliced
  • 1/4 cup red onion, diced
  • 1 sweet, bell pepper, cored, seeded and diced
  • 1/2 cup fresh Italian (flat-leaf) parsley, chopped
  • 1 cup fresh basil, chopped
  • 1 cup feta cheese, crumbled
  • 1/3 cup pine nuts, toasted
  • 1 garlic clove, minced
  • 3 Tbsp fresh lemon juice
  • 2 tsp honey
  • 2 tsp Dijon mustard
  • 1 Tbsp red wine vinegar
  • 1 Tbsp plain Greek yogurt
  • 1 tsp salt
  • 1/2 cup olive oil

Directions

Bring a large pot of salted water to a boil and cook the elbows for seven minutes or until just shy of al dente. Drain and set aside.  Place the tomatoes, cucumbers, green onion, red onion, sweet pepper, parsley and basil (I used purple basil) in a large bowl.  Toss gently to combine.  Fold the pasta into the vegetables and set aside. In a small bowl, whisk together the garlic, lemon juice, Dijon mustard, red wine vinegar, honey, Greek yogurt, salt, and olive oil.  Set aside. Stir the feta cheese and pine nuts into the salad and then add the dressing, carefully working it into the rest of the ingredients. Serve immediately or refrigerate in an airtight container for up to four days.



Serves 6 to 8 Print this Recipe

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