Confetti Pasta Salad
- For the Salad:
- 8-oz. uncooked small to medium shell pasta
- 2 c. coarsely chopped fresh spinach
- ¼ c. finely chopped onions
- 1 (4-oz.) pkg. crumbled feta cheese
- 1 pint grape tomatoes, halved
- 1 yellow bell pepper, chopped
- 3 tbsp. chopped fresh dill
- For the Vinaigrette:
- ¼ c. fresh lemon juice
- 1 lg. garlic clove, pressed
- ¼ tsp. freshly ground black pepper
- 1 tsp. Dijon mustard
- ¼ tsp. salt
- ½ c. vegetable oil
- Cook pasta according to package directions; drain.
- For the vinaigrette, combine lemon juice, mustard, garlic, salt, and black pepper. Slowly whisk in oil until combined.
- Toss pasta with tomatoes and remaining ingredients, including vinaigrette. Serve immediately, or cover and chill up to 8 hours.
Recipe by Not Just Sunday Dinner at https://notjustsundaydinner.com/confetti-pasta-salad/
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