Chef John’s Corner: Summer Pasta Salad with Lemon Herb Vinaigrette
Chef John’s Corner
Summer Pasta Salad with Lemon Herb Vinaigrette
Instructions
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Whisk all vinaigrette ingredients together in a small bowl until well combined.
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Cook pasta al dente in a large stockpot of salted water according to package instructions.
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Drain and rinse the pasta under cold water for 20–30 seconds until no longer hot. Transfer to a large mixing bowl.
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Add cucumber, tomatoes, Kalamata olives, feta, and red onion to the pasta.
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Drizzle vinaigrette over the salad.
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Toss everything together until evenly coated.
Serve chilled or at room temperature. Perfect for a summer lunch or cookout side dish!
Ingredients
Salad:
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12 oz. Penne Pasta
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1 English Cucumber, diced
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1 pint Cherry Tomatoes, halved
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4 oz. Feta Cheese, crumbled
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½ Red Onion, peeled & thinly sliced
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⅔ cup Kalamata Olives
Lemon Herb Vinaigrette:
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¼ cup Olive Oil
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3 Tbsp Red Wine Vinegar
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1 Tbsp Lemon Juice
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1 tsp Honey
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2 small Garlic Cloves, minced
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¼ tsp Black Pepper
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¼ tsp Salt
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Pinch of Crushed Red Pepper Flakes
Chef John Cossens
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