Garden Pasta Salad
Posted: | Categories: Recipes | Tags:pasta salad spring vegetarian
Garden Pasta Salad
Melissa Ben-Ishay
Savory Recipes
One of my favorite things about growing my own herbs is that I have easy access to delicious, inexpensive ingredients that brighten any dish. This pasta salad was inspired by fresh pesto and is jam-packed with flavor—I used fresh basil, two types of parsley, and chives, but you can use any and all of your favorite herbs—with tender, filling pasta and a refreshing crunch from cucumbers. The dressing is simple, bringing it all together with silky olive oil and a touch of acid. It's the perfect pasta salad for people who don't like mayo!
Ingredients
- 2 cups cooked cavatelli pasta
- 1 cup fresh basil
- 1/2 cup curly parsley
- 1/2 cup flat parsley
- 2 tablespoons chives
- 1/4 cup pine nuts
- 3 Persian cucumbers
- 3 scallions
- 1/3 cup Feta
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- 1/4 cup olive oil
- Juice of 2 lemons
- 2 garlic cloves, grated with a microplane
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons nutritional yeast
Directions
Finely chop the herbs and pine nuts and add to a large bowl with the pasta.
- Chop the cucumbers so they're the same size (or smaller) as the pasta and add to the bowl.
- Finely chop the scallions and add to the pasta mix.
- Crumble the Feta and add to the bowl.
- In a smaller bowl, whisk together the olive oil, lemon juice, garlic, salt, pepper, garlic powder, and nutritional yeast.
- Pour the dressing over the pasta and mix well to evenly coat everything in the dressing. Serve immediately, or refrigerate in a sealed container until you're ready to serve (it will keep well if you want to make it in advance).
