Empty My Fridge
The Only Pasta Salad I Bring to Cookouts (Everyone Wants It)
Ingredients
- Olive oil½ cups + 1 tsp
- Red wine vinegar¼ cups
- Lemon1 tbsp
- Dijon mustard1 tsp
- Honey1 tsp
- Garlic1
- Oregano · dried1 tsp
- Salt¾ tsp
- Black pepper · ground½ tsp
- Onion powder½ tsp
- Thyme · dried¼ tsp
- Chili flake · crushed0.13 tsp
- Parmesan cheese · grated2 tbsp
- Fusilli12 oz
- Cherry tomato · halved quartered1 cup
- Bell pepper · diced1
- Red onion · diced½ cups
- Feta cheese½ cups
- Pepperoncini · sliced chopped¼ cups
- Cucumber · sliced quartered½ cups
- Parsley · chopped2 tbsp
- Italian dressing1 cup
Instructions
- Whisk all the dressing ingredients together in a bowl or jar and set aside.
- Cook the pasta until al dente in well-salted water, following the package. Drain straight away, rinse under cold water, put in a large bowl, drizzle with 1 teaspoon olive oil and stir.
- Add the cherry tomatoes, bell peppers, red onion, feta, pepperoncini, cucumber and parsley and toss.
- Whisk the dressing again, pour it over the salad and stir until everything is coated.
- Cover and refrigerate for 30-60 minutes or longer before serving.
Summarized from Sugar Spun Run's video. Watch it for the details.
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GarlicOnionCheeseTomatoLemonBell pepperParmesan cheeseRed onion
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