Summer Fresh Pasta Salad

This weeks recipe comes from Brand Ambassador Chelsea Stockdale.

Here’s what you’ll need:

1) 1 package of Rotini Noodles (I used GF Lentil Noodles)
2) A handful of baby tomatoes
3) 1/4 cup Balsamic vinegar
4) 1/2 cup olive oil
5) 1/2 farm fresh red/purple onion
6) 1/2 teaspoon dried oregano
7) 1 tsp minced garlic
8) 1 handful crumbled feta cheese (Use your New South cheese share if you can here!)
9) 1/2 tsp salt
10) 1/8 tsp pepper
11) 1/2 farm fresh cucumber

Total Time: 20{ish} Minutes
Prep Time: 5-7{ish} minutes
Cook Time: 10 minutes
Serves: 4

Step 1) Cook your pasta. Bring 4 quarts water and a pinch of salt to a boil. Add pasta and cook according to the packaged instructions. This is usually around 7-10 minutes. Once your noodles are tender and cooked, drain well and rinse them with cold water. Set them aside in a separate bowl that you’ll use as the serving bowl.

Step 2) While your pasta is cooking, (or while it’s set aside, either way) make your dressing. In a small bowl mix together the garlic, vinegar, oil, oregano, 1/4 tsp salt and 1/8 tsp pepper. Set this aside.

Step 3) Next, chop and prepare your veggies. Go ahead and slice your onions, cucumber and tomatoes and put them aside.

Step 4) Place your chopped veggies and feta cheese onto the noodles. Then, top your noodles with the dressing.

Step 5) Last step, mix all ingredients around to coat evenly with the dressing. Serve and enjoy!



To read more about this plate and for more recipes from Chelsea, visit her website HERE