Fresh Greek Herb Pasta Salad
This Minimum Oil Pasta Salad recipe is perfect for summer parties or gatherings. Loaded with broccoli, asparagus, cauliflower, tomatoes, onions, cucumbers, and fresh Greek herbs, this salad is light, refreshing, and bursting with flavors. The tangy feta cheese adds depth to the dish and elevates its taste.
ingredients
- 12 oz. fusilli pasta
- 2 cups broccoli florets
- 1 cup asparagus, chopped
- 1 cup cauliflower florets
- 1 cup cherry tomatoes, halved
- ½ red onion, finely chopped
- 1 cup cucumber, diced
- ½ cup feta cheese, crumbled
- 2 tbsp. fresh oregano, chopped
- 2 tbsp. fresh mint, chopped
- 2 tbsp. fresh parsley, chopped
- Salt and black pepper, to taste
steps
- 1.
Cook pasta in a pot of boiling salted water until al dente, and drain.
- 2.
In a separate pot of boiling salted water, blanch broccoli, asparagus, and cauliflower for 2 minutes each. Drain and rinse with cold water.
- 3.
In a large bowl, combine the pasta, blanched veggies, cherry tomatoes, red onion, and cucumber. Toss gently.
- 4.
Sprinkle feta cheese on top, followed by chopped oregano, mint, and parsley.
- 5.
Season with salt and black pepper to taste.
- 6.
Chill for at least 30 minutes before serving.
Releated Recipes
