Pasta salad is one of the best summer foods. You can make a big batch of it and keep it in the fridge for a few days so you don't have to cook on super hot days. This pasta salad is a little different from how I normally make it (Dana posted that recipe to her blog, so if you want a non-creamy version you can get my recipe from her website). I loved the feta in here though, I used a fresh feta that almost dissolved into the vinaigrette to make it really creamy but still nice and light. If you don't have (or don't want) feta feel free to use cubes of mozzarella or swiss.
Ingredients:
1/2 box of pasta (shells or bow ties work well in this)
1 cup cherry tomatoes, cut in half
1/4 red onion, sliced thinly
1 1/2 - 2 cups arugula
1/3 cup crumbled feta
1 teaspoon dijon mustard
1 teaspoon honey
1/4 teaspoon dill
1/4 teaspoon salt
1/8 teaspoon garlic powder
2 teaspoons vinegar (white or rice vinegar)
1/4 cup olive oil
Directions:
Boil pasta according to directions, once fully cooked, drain and rinse with cold water. While pasta is cooking, combine veggies and cheese in a large bowl. In a separate small bowl, combine mustard, honey, dill, salt, and garlic powder together and mix well - it will create a thick paste. Add vinegar and whisk until it starts to loosen up. Slowly drizzle in oil while whisking until it is all combined. Add pasta to the veggies and cheese, then top with the dressing. Mix well until everything is coated in the dressing. Serve room temperature or chilled.
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