Rainbow Pasta Salad

If there is one thing I know, its that people love a good pasta salad. Truly one of my favorite things to make for a group because its always a hit! You can’t go wrong, not to mention your sneaking in a ton of colorful veg. Thats the goal, baby. #makeveggiesgreatagain

I have made a ton of variations depending on what I have on hand/what is on its last legs. I really enjoyed this combination and hope you will too. Two types of cheese, lots of fresh leafy greens with bright peppers, tomatoes, hydrating cucumbers and a lemon vinaigrette. MUAH!

Ready in 30 minutes

Servings 10

Ingredients

• 1 box Farfalle pasta 

• 1 bell pepper, roughly chopped 

• 4 Persian cucumbers, roughly chopped

• 2 cups chopped cherry tomatoes

• 1 cup red onion, chopped and rinsed

• 3 cups fresh spinach

• 1 cup fresh basil 

• 1 cup crumbled feta

• ⅔ cup mini mozzarella pearls

• Lemon vinaigrette

  • 2 tablespoons lemon juice

  • ⅓ cup extra virgin olive oil

  • 1 tablespoon red wine vinegar 

  • ½ teaspoon Italian seasoning or mrs. dash

  • 1 ½ teaspoon maple syrup

  • S/P to taste

Preparation

1. Cook pasta according to package directions and chill in the refrigerator.

2. Once pasta is fully chilled, add chopped bell pepper, onion, spinach, basil, tomatoes, cucumbers, crumbled feta and mozzarella pearls. 

3. In a small bowl, add lemon juice, olive oil, red wine vinegar, seasonings and maple syrup. Whisk until emulsified and pour over the pasta salad.

4. Fold ingredients together until evenly mixed. Garnish with basil and feta. Serve chilled.