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4th of July Pasta Salad

4th of July Pasta Salad

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Ingredients
  

For the Pasta

  • 12 ounces about 3 cups bowtie pasta – also called farfalle
  • Salt – for cooking the pasta

For the Vegetables

  • 1 cup cherry tomatoes sliced
  • 1 cup cucumber diced
  • 1/2 cup red bell pepper diced
  • 1/2 cup red onion finely chopped
  • 1 cup fresh arugula chopped
  • 1 cup feta cheese crumbled
  • 1/3 cup fresh parsley chopped
  • 1/4 tsp ground black pepper for the final mix

For the Dressing

  • 1/3 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • Salt and pepper to taste

Optional Festive Touches

  • A handful of fresh blueberries for a red-white-blue theme
  • Swap in colorful bell peppers red, yellow, orange, for an extra punch of brightness
  • Serve it in a patriotic bowl or top with a little flag for a festive flair

Instructions
 

  • Bring a large pot of salted water to a boil (I usually toss in about 1–2 teaspoons of salt). Add the bowtie pasta and cook until al dente, that means tender with a tiny bit of bite. Drain it and rinse under cold water. Cooling the pasta stops the cooking and helps keep everything fresh when we mix it up.
  • In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper. Give it a taste, this is where you can adjust the tang or salt level to your liking. I love how the Dijon adds just a little kick without overpowering the rest of the salad.
  • In a big mixing bowl, combine your cooked pasta, chopped veggies, feta cheese, and parsley. You can also fold in the arugula here or wait until just before serving so it stays nice and crisp.
  • Pour the dressing all over the salad and toss gently to coat everything evenly. Don’t forget to get down to the bottom of the bowl.
  • Cover the bowl and pop it into the fridge for at least 30 minutes before serving. This helps the flavors really come together. And honestly, this salad is even better the next day!