Summer Pasta Salad Recipe

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This sprightly salad makes a terrific side dish for a summertime supper or when served with crusty bread for a light lunch.
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Servings:
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Ingredients
  • 8 ounces corkscrew noodles or macaroni noodles
  • 4 ounces tomato and basil feta cheese - chunked
  • 8 ounces grape tomatoes - cut in half
  • 2 green onions - chopped
  • 1 tablespoon fresh tarragon - chopped or 1/2 teaspoon of dried
  • lemon juice
  • mustard
  • oil
  • yogurt
  • DRESSING:
  • 1/4 cup lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon kosher salt
  • 1/3 cup olive oil
  • 4 ounces plain yogurt
  • pepper, to taste
Container: large serving bowl, medium mixing bowl, stock pot
Directions
PREP
15 mins
COOK
10 mins
READY IN
25 mins
  • Cook corkscrew noodles according to package directions.
  • Drain and rinse with cold water.
  • In a medium bowl, whisk together the lemon juice, mustard, salt and pepper.
  • Whisk in oil until thickened.
  • Whisk in yogurt.
  • Add grape tomatoes, feta cheese, green onions and tarragon to the noodles.
  • Add the dressing and toss.
  • Serve immediately or cover and refrigerate for 2-24 hours.
  • Salt and pepper to taste.
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