Spring Pasta Salad
  • Prep Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 side dishes

Ingredients

  • 1 package Alessi Organic Rigatoni, Mezzi Paccheri, or Penne pasta
  • 1 cup Greek yogurt
  • 2 1/2 tablespoons Alessi V.S.O.P. Balsamic VinegarAdd Alessi V.S.O.P. Balsamic Vinegar to cart
  • 1/4 cup Alessi Olive Oil
  • 3 garlic cloves, grated
  • 2 teaspoons Alessi Sea Salt
  • 1 1/2 teaspoons Alessi Whole Black Peppercorns
  • 2 teaspoons chervil (or traditional parsley), roughly chopped and separated
  • 2 teaspoons thyme, minced
  • 2 1/2 cups cherry tomatoes, halved
  • 1 1/2 cups snap peas, roughly chopped
  • 1/2 cucumber, sliced in quarters
  • 1 1/2 cups Vigo Feta Cheese, crumbled

Instructions:

  1. In a medium pot, boil salted water. Cook pasta until al dente, per instructions. Strain and set aside.
  2. In a large bowl, whisk together Greek yogurt, balsamic vinegar and olive oil. Whisk in grated garlic, salt, pepper, half of chervil and thyme.
  3. Fold in pasta, tomatoes, snap peas, cucumber, and feta. Toss to thoroughly coat. Taste to adjust seasoning.
  4. Garnish with remaining freshly chopped parsley.
  5. Serve warm or chilled.