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Mediterranean Pasta Salad

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Ingredients

Scale
  • 4 cups cooked pasta like fusilli
  • 1 cup cherry tomatoes, sliced in half
  • 1 cup Persian cucumbers, chopped into quarter-sized pieces
  • 1/2 cup sheep's milk feta, cubed in quarter-sized pieces
  • 1/2 cup pitted Kalamata olives
  • 1/2 cup packed fresh basil leaves, sliced into thin ribbons
  • juice from 2 lemons
  • 1/2 cup extra virgin olive oil
  • 1 tsp dijon mustard
  • 1 garlic clove minced very fine
  • salt ad pepper to taste

Instructions

  1. In a mixing bowl, add the lemon juice, mustard, garlic, salt and pepper, then whisk in the olive oil.
  2. Add the pasta and toss.
  3. Next add the vegetables, olives, feta and the basil and toss gently.
  4. Refrigerate for at least one hour before serving, add more chopped basil on top if desired.

Find it online: https://dinnerreinvented.com/recipes/fourth-of-july-foods-to-feed-a-crowd/