A Greek-influenced pasta salad with feta, grape tomatoes, red onion, cucumber, baby spinach, fresh dill and corn tossed in a bright and sunny lemon dressing. A one-bowl feast.
This is a great way to showcase fresh vegetables and is the most perfect summer side dish. Bonus being you can easily turn it into a main dish by throwing in some beans, cooked chicken, shrimp, tofu or even steak.
I love salads like this that hit on lots of flavor points. There’s the saltiness of the feta, the sharp acidity of the tomatoes, cooling cucumber, pungent onion, and sweet dill and corn surrounded by the tart bite of the lemon and chewy pasta.
I could seriously eat this for days on end. And so. . . I did. Without sharing.
A Greek-influenced pasta salad with feta, grape tomatoes, red onion, cucumber, baby spinach, fresh dill and corn tossed in a bright and sunny lemon dressing.
- Cook the pasta in plenty of salted water according to package directions.
- Meanwhile make the dressing by whisking all the ingredients together with a couple dashes each of salt and pepper. Taste and add more lemon if needed or more oil if too lemony.
- Drain the pasta and mix with a tablespoon or two of the dressing to prevent sticking and allow to cool.
- Add all the salad ingredients to a large mixing bowl including the cooled pasta. Toss gently with the dressing and season to taste with salt and pepper.
- Serve chilled or at room temperature.
Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved.