In keeping with the rest of our Mediterranean-based foods this week, Will tried a new pasta salad from our Simply in Season cookbook. We already had everything on hand for other meals, so making this salad couldn’t have been easier! After Will made it, he put the servings in Mason Jars which made it easy to just grab one to throw in our lunchbags. We managed to make this last all week and it was very tasty. However, I would caution eating it out of the Mason Jar-I spilled a lot of pasta noodles everywhere this week! It may look cool on Pinterest, but that doesn’t mean it’s the most practical thing to do.
Cooking Notes: Will doubled everything to make enough for lunch this week! We also skipped out on olives because we don’t like them, but if you like them, sliced up 1/2 cup of onions and toss them on after the tomatoes.
Vegetable Pasta Salad (adapted from Simply in Season; serves 8-10)
1/4 cup red wine vinegar
1/2 tsp salt
1/8 tsp pepper
1 clove minced garlic
2 tbsp Dijon mustard
1/4 cup olive oil
1/4 cup fresh basil cut in very thin strips
4 oz. uncooked whole wheat pasta of pasta salad variety
2 cups fresh veggies: summer squash, cucumbers, broccoli florets
3 medium tomatoes cut in thin wedges
1/4 cup fresh basil leaves (not cut)
2 tbsp fresh chopped parsley
1/2 cup grated feta cheese
Mix red wine vinegar, salt, pepper, garlic and Dijon mustard by whisking in a small bowl. Whisk in oil gradually, then stir in basil and set aside. Cook pasta. Drain and rinse with cold water. Place in a large bowl and toss with 1/3 of the dressing.
Layer ingredients on top of the pasta starting with veggies, then tomatoes. Top with remaining dressing. Sprinkle fresh basil leaves and parsley on top. Cover and chill for 4-24 hours. Sprinkle feta on top and toss lightly before serving!