Chewsday Tuesday: Summer Fresh Pasta Salad

Hi, hello, hey! How was your Memorial Day weekend? Our weekend flew by so fast, it’s like it was Monday evening in the blink of an eye! But, I’m totally okay with that because that means another round of Chewsday Tuesday is here! {Insert: Applause} I was a little sad I didn’t get to share this recipe with you guys last week because Pasta Salad just might be one of my most favorite things ever at a BBQ. And what holiday = BBQ? Memorial Day! Yep, Oh well though! We all still have plenty of BBQ’s headed our way over the next few months, so you’ll have this recipe in your back pocket to bring with you and be the hit of the party. I promise, it’s THAT good! There’s just something so refreshing about cold pasta and fresh veggies with a little bit of bite from the dressing that just screams SUMMER to me! So, if you’re new around here, each Tuesday I share a new recipe with you guys from my partnership with New South Coop’s weekly CSA produce boxes. You can catch up on last week’s recipe here. You can also read all about New South Coop here.

This week’s box was A M A Z I N G and filled to the brim with the most colorful veggies so far. I was so excited to get it opened up to dive right into to some recipe making. Right when I saw the farm fresh cucumbers and onions, I instantly thought of this Pasta Salad. Maybe it was the upcoming holiday weekend on my mind, who knows! But, here we are–let’s get to this week’s recipe, shall we?

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.

Step 5) Then, top your noodles with the dressing.

Step 6) Last step, mix all ingredients around to coat evenly with the dressing.

Step 7) Serve and enjoy!

Have a fabulous short week friends! I hope it flies by faster than the past weekend did! ๐Ÿ˜‰

As always, From Chelsea