Recipe of Award-winning Summer pasta salad |🌱Vegetarian

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Summer pasta salad |Vegetarian - Hey everyone, it is Drew, welcome to our recipe site. Today, we're going to make a distinctive dish, summer pasta salad |vegetarian. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Summer pasta salad |Vegetarian is amongst the favorite food menus that are now being sought by many people people from the internet. Should you be the individual who wants the recipe information, then this can be the right website page. We convey the steps to how to prepare with the ingredients needed. Make sure you also display related videos as additional information.

To begin with this particular recipe, we must first prepare a few ingredients. You may have Summer pasta salad |Vegetarian using 16 ingredients and 5 steps. Here is how you cook it.

Ingredients of Summer pasta salad |Vegetarian

1. Make ready 450 mg of Pasta (Something that holds onto dressing well).
2. Make ready 1 of Full Organic English Cucumber.
3. You need 2 cups of Organic Cherry Tomatoes (Sungolds look and taste best).
4. You need 2 of Organic Bell Peppers (orange, red, yellow).
5. Prepare 4 of Sliced Organic Green Onions.
6. Make ready 1/4 cup of Finely Chopped Organic Parsley.
7. Prepare 200 mg of Diced or Crumbled Feta.
8. It's of Dijon vinaigrette.
9. It's 1/2 cup of Organic Olive Oil.
10. Prepare 1/4 cup of Red Wine Vinegar.
11. You need 2 of Minced Organic Garlic Cloves.
12. It's 1/4 tsp of Salt.
13. Take 1/4 tsp of Ground Black Pepper.
14. Make ready 1 tsp of Organic Dill Weed.
15. Prepare 1 tbsp of Organic Oregano.
16. You need 1 tbsp of Grainy Dijon Mustard.

Vegetarian detail by detail

1. In a large pot, bring water to a boil. Add the pasta to the salted water, stir a few times to prevent the noodles from sticking together. stirring occasionally, until al dente or softer depending on desired texture. Rince under cold water to cool the pasta and set aside..
2. While the pasta is cooking. Slice the cucumber into bite sized triangles and slice the cherry tomatoes in half, combine them both with the diced or crumbled feta into a large mixing bowl..
3. Meanwhile add the olive oil, red wine vinegar, minced garlic X2, oregano, dill weed, grainy dijon mustard, salt and pepper to a smaller mixing bowl and whisk together until emulsified. The easiest way to achieve a fully emulsified vinaigrette is in the food processor. (But no one's got time to clean that).
4. Add cooked pasta to the large mixing bowl and then go around drizzling your Dijon vinaigrette. Toss everything until evenly coated..
5. Set aside in fridge until ready to serve..

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