Memorial Day is only one week away, and if you’ve been wondering
what to bring to your get together, I have just the dish! It’s supposed to be a
nice, hot weekend here in Central Iowa, so cold foods are what our bodies tend
to crave. To me and my taste buds, I would enjoy this salad with some
watermelon and a juicy burger. What would you pair it with? Follow the steps
below to make this super simple dish!
Lemon Balsamic Summer
Pasta Salad
Prep time: 15 minutes
Cook Time: 11-13 minutes
Servings: 8-12
All you need:
16 oz whole wheat fusilli pasta (or pasta of choice)
1 cucumber, chopped
1 yellow bell pepper, chopped
2 medium sized tomatoes, chopped
½ cup fresh parsley, chopped
4 oz (1 container) crumbled feta cheese
For the dressing:
¼ cup balsamic vinegar
¼ cup olive oil
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon Dijon mustard
¼ cup freshly squeezed lemon juice (approximately 2 lemons)
All you do:
1. Shop items.
2. Boil pasta according to package directions,
cooking until al dente. Strain and rinse with cold water until pasta is
chilled.
3. In a large bowl, combine cucumber, bell pepper,
tomatoes, parsley and feta cheese.
4. In a small bowl, whisk together all dressing ingredients.
5. Pour dressing over veggie mixture.
6. Add pasta to mixture and stir to combine.
This pasta salad is colorful, packed full of nutrition, and
1 out of 1 chefs approve! (Just ask Chef Alex J)
Have a safe and happy Memorial Day and we’ll talk soon!
-Dietitian Melissa
*This recipe was adapted from
kitschencat.com.
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