An easy make-ahead side dish with fusilli pasta and chopped vegetables that is surprisingly refreshing using a fresh lemon vinaigrette.
Makes 4-6 servings.
Ingredients:
Lemon Vinaigrette:
- Zest of 1 lemon
- Juice of 1 lemon
- 3 garlic cloves, minced
- 1 tsp sugar
- 1 tsp dried oregano
- 1/4 cup extra virgin olive oil
- Fresh ground black pepper
- 1 tsp salt
Remaining ingredients:
- 2 1/2 cups dried fusilli pasta
- 1/2 red onion, diced
- 1 red bell pepper, diced
- 3 celery stalks, diced
- 1 carrot, shredded
- 3 tbsp fresh parsley, chopped
- 1 cup crumbled feta cheese
Instructions:
- In a large bowl, combine the ingredients for the lemon vinaigrette and whisk together.
- Boil the pasta according to package directions, then rinse under cold running water for 30 seconds. Add the pasta to the bowl with the lemon vinaigrette and mix.
- Add the onions, red bell pepper, celery, and carrot. Mix to combine.
- Garnish with the feta followed by the parsley.
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