Summer Pasta Salad

• portions: 4 servings
• temps actif: 15 minutes
• temps total: 25 minutes

Ingrédients

8 ounces short pasta (conchiglie, casarecce, rotini, or any other fun shape)

3 peaches (or nectarines - ripe but firm - diced)

1 avocado (diced)

1 cup feta (crumbled)

⅔ cup cucumber (diced)

1 cup cherry tomatoes (quartered)

¼ cup olives (Taggiasche, Kalamata, Castelvetrano, or other)

⅓ cup fresh basil (thinly sliced)

¼ cup extra virgin olive oil

3 tablespoons lemon juice

1 teaspoon lemon zest

1 teaspoon Dijon mustard

1 teaspoon honey

1 teaspoon dried oregano

¼ teaspoon salt (+ 2 twists black pepper or more to taste)

Instructions

Make the Dressing: Whisk ¼ cup extra virgin olive oil, 1 teaspoon lemon zest, 3 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 teaspoon dried oregano, ¼ teaspoon salt and some pepper in a large bowl.

Add the Feta: Crumble in 1 cup feta and stir gently. Some of the feta will start to melt into the dressing—this is exactly what you want. Let it marinate while you cook the pasta.

Cook the Pasta: Boil 8 ounces short pasta in salted water until al dente, then rinse under cold water for 10 seconds. Drain well and add to the bowl with the feta while still slightly warm. Toss well to coat.

Add the Veggies: Add 1 cup cherry tomatoes (halved), ⅔ cup cucumber (diced), ¼ cup olives (halved), 3 peaches (diced), 1 avocado (diced), and ⅓ cup fresh basil (thinly sliced). Toss gently to combine.

Serve: Serve immediately. If making ahead, add peaches and avocado just before serving.

Nutrition

• Taille de Portion: 1 of 4
• Calories: 591 kcal
• Lipides Totaux: 32 g
• Lipides Saturés: 8 g
• Lipides Insaturés: 21 g
• Cholestérol: 33 mg
• Sodium: 1036 mg
• Glucides Totaux: 65 g
• Fibres Diététiques: 8 g
• Sucres Totaux: 14 g
• Protéines: 16 g