Description
A vibrant and refreshing Summer Pasta Salad loaded with fresh vegetables like cherry tomatoes, summer squash, zucchini, broccoli, and edamame, tossed in a tangy homemade dressing with feta cheese. Perfect for a light lunch or a picnic side dish.
Ingredients
Scale
Pasta and Vegetables
- 1 pound Torcetti pasta (or any other kind of pasta you like)
- 1 Tbsp kosher salt
- 1 pint grape or cherry tomatoes (sliced in half)
- 1 yellow summer squash (cut into bite-size pieces)
- 1 zucchini (cut into bite-size pieces)
- 1 cup frozen shelled edamame
- 2 carrots (sliced into 1/2 inch pieces)
- 1 head broccoli (cut into bite-size pieces)
- 2-3 scallions (green and white parts thinly sliced)
Dressing
- 1/4 cup olive oil
- 3 Tbsp red wine vinegar
- 1/4 cup fresh lemon juice
- 1/3 cup mayonnaise (plus 1 tablespoon)
- 2 tsp granulated sugar
- 1 large garlic clove (minced or grated)
- Freshly ground black pepper, to taste
Toppings
- 1 cup feta cheese (crumbled)
Instructions
- Cook the Pasta: Add the pasta to a large pot of boiling salted water over high heat. Check the directions on the pasta package and set a timer for 3 minutes less than the recommended cooking time (e.g., if 10 minutes, set for 7 minutes).
- Add Carrots: When the timer goes off, add the carrots to the pasta and cook for an additional 2 minutes.
- Blanch Vegetables: With 1 minute remaining on the timer, add the broccoli, squash, zucchini, and edamame. Boil for 30-45 seconds or until the broccoli turns bright green.
- Drain and Cool: Immediately drain the pasta and vegetables in a colander and run cold water over them to stop the cooking process. Drain thoroughly.
- Prepare Dressing: In a mason jar or small bowl, combine olive oil, red wine vinegar, lemon juice, mayonnaise, sugar, garlic, and pepper. Cover and shake well or whisk until fully combined.
- Combine Salad: In a large bowl, mix the cooled pasta and vegetable mixture with the tomatoes and scallions. Pour the dressing over and stir to combine thoroughly.
- Add Feta: Gently fold in the crumbled feta cheese. Serve immediately or refrigerate for up to 36 hours to meld flavors.
Notes
- For best texture, slightly undercook the pasta initially as it will cook further with the vegetables.
- Run cold water after draining to stop cooking and keep vegetables crisp.
- This salad can be made a day ahead, but add feta just before serving for best freshness.
- Feel free to substitute any fresh vegetables you have on hand.
- Adjust seasoning and dressing ingredients to your preference, especially the amount of mayonnaise for creaminess.
