Description
A vibrant Thanksgiving pasta salad combining fresh vegetables, creamy feta, and a light dressing that captures the spirit of the holiday.
Ingredients
- 2 cups cooked rotini or penne pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumbers, diced
- 1 cup bell peppers, diced
- 1/2 cup red onions, diced
- 1 cup fresh corn
- 1/2 cup crumbled feta cheese
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
- Cook the pasta according to the package instructions and allow it to cool.
- Chop the vegetables into bite-sized pieces.
- In a large bowl, combine the cooked pasta, vegetables, and feta cheese.
- In a separate bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, and season with salt and pepper.
- Pour the dressing over the pasta salad and toss until everything is well coated.
- Let the salad sit for at least an hour in the refrigerator before serving to allow flavors to meld.
Notes
Serve chilled or at room temperature. Consider garnishing with fresh herbs for added flavor.
