Best Potluck Pasta Salad

• servings: 8 servings
• active time: 15 minutes
• total time: 25 minutes

Ingredients

1 box uncooked short-cut pasta (I used farfalle (but rotini or penne work as well), 16oz)

2/3 cup sliced red onions

1 pint heirloom cherry tomatoes (halved (regular cherry or grape tomatoes work as well))

1 cup diced cucumbers

1/4 cup pickled capers (jarred)

1 cup crumbled feta cheese

1/2 cup red wine vinegar

2 1/2 tsp lemon juice (freshly squeezed if possible)

2 1/2 tsp minced garlic

1 1/2 tsp granulated sugar

1 tsp dijon mustard

1 tsp dried oregano

1 tsp fresh minced oregano

2 tsp fresh minced parsley

3/4 cup extra-virgin olive oil

Salt and pepper (to taste)

Directions

Fill a large stockpot with water and bring to a boil over HIGH heat. Salt the water with about a tablespoon of salt. Add pasta and cook until just al dente (according to package instructions).

Drain pasta and toss with a light drizzle of olive oil. Set aside to cool slightly.

While pasta is cooling, chop tomatoes, cucumber, and red onion. Set aside in a large mixing bowl and add capers to the bowl.

Add dressing ingredients, except for olive oil, to a bowl and whisk to combine. While whisking, slowly pour in the olive oil, and continue whisking until completely combined. Taste and adjust salt and pepper accordingly.

Add the cooked pasta and crumbled feta cheese to the large bowl with the vegetables. Pour dressing over the top and toss to combine.

Cover bowl with plastic wrap and refrigerate for several hours, up to 2 days.

Serve cold or at room temperature, and enjoy!

Nutrition

• Calories: 263 kcal
• Total Fat: 24 g
• Saturated Fat: 5 g
• Cholesterol: 16 mg
• Sodium: 377 mg
• Total Carbohydrate: 7 g
• Dietary Fiber: 1 g
• Total Sugars: 3 g
• Protein: 3 g