1mediumzucchini,cut into bite-sized pieces (about 2 cups)
1large headbroccoli,chopped into small florets (about 4 cups)
3bell peppers,1 red, 1 yellow, 1 orange
1cupcherry tomatoes,or grape tomatoes
¼medred onion,peeled and thinly sliced
Feta Yogurt Dressing
2tbsplemon juice,freshly squeezed
1tbspolive oil,extra virgin
In a mini food processor or jar, combine 1 cup yogurt with half the feta cheese, olive oil, and pepper. Reserve the remaining feta to crumble on top of the salad.
Summer Veggie Pasta Salad
Cook the pasta in a large pot of salted water, according to package directions. Drain, then rinse in cold water for 30 seconds or until pasta is no longer warm. Toss with 1 tablespoon olive oil.
While pasta is cooking, boil water in a large saucepan. Set up an ice bath: a large bowl of water and ice cubes. Cook the broccoli in the boiling water for 2 minutes, or until it has turned bright green and has softened slightly. Remove from heat, drain, then transfer the florets to the ice bath to cool completely. Drain, then pat dry with a clean kitchen towel or paper towel.
Combine the cooled pasta and prepared vegetables in a large salad bowl. Toss with Yogurt- Feta Dressing, sprinkle with feta cheese and parsley. Serve or refrigerate for up to 5 days.
Toss with Yogurt- Feta Dressing, sprinkle with feta cheese and parsley.
Taste and adjust the seasoning before serving. More salt? A few generous grinds of black pepper? A squeeze of fresh lemon juice? Serve or refrigerate for up to 5 days.
Rinsing the pasta will stop the cooking and help it to retain its shape. A quick 30-second rinse in cold water will help to remove the starch and prevent the pasta from becoming gummy and sticking together.If you'd like, after rinsing and draining, give the pasta a quick toss with a tablespoon or so of olive oil to add flavour and keep the pieces from sticking.