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