The perfect light pasta salad bursting with flavors! Delicious for any cookouts or grill nights!
14–16 ounce bag of pasta (any short shape will do)
4 cups frozen green peas, thawed
4 ounces feta cheese, crumbled
1/2 cup chopped fresh parsley
1/4 cup fresh chopped mint
3 T. fresh chopped dill
Zest of 1–2 lemons
1/2 cup olive oil
1/2 cup white wine vinegar
1/2 a lemon, juiced
1 large clove garlic, minced
1 t. Dijon mustard
1 t. sugar
1 t. kosher salt
1/4 t. black pepper
Cook pasta according to package instructions, drain, rinse with cold water and set aside.
Whisk all vinaigrette ingredients together, or put in a jelly jar and shake until thoroughly combined. You can make this a few days ahead and keep in fridge.
Combine pasta, peas, feta, and fresh chopped herbs in a large bowl.
Add about half of vinaigrette and toss gently. Taste and add more vinaigrette as desired. I use about 3/4 of the vinaigrette and save the rest for another salad! Top with lemon zest.
Serve and enjoy!!