Home Court Cuisine Confetti Pasta Salad

Confetti Pasta Salad

colored shell pasta

Lisa Quinn, Dellinger Park Thursday Women, B2

8          oz. uncooked small shell pasta
1          pint grape tomatoes, halved
2          cups coarsely chopped fresh spinach
1          yellow bell pepper, chopped
¼         cup finely chopped red onion
3          Tbsp. chopped fresh dill
Fresh lemon vinaigrette (see below)
1          4-oz. package crumbled Feta cheese

Cook pasta according to package directions; drain. Toss pasta with tomatoes and remaining ingredients. Serve immediately, or cover and chill up to 8 hours. Makes 4-6 servings.

Fresh lemon vinaigrette: Whisk together 1/4 cup fresh lemon juice; 1/4 cup olive oil; 2 Tbsp. red wine vinegar; 2 garlic cloves, pressed; 1 tsp. salt; and 1/2 tsp. pepper. Makes about 2/3 cup.

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