1 lb farfalle pasta (or any short pasta of your choosing)
1 cup halved cherry tomatoes (more or less to your liking)
1 cup of minced red onion (more or less to your liking)
1 cup chopped cucumbers (more or less to your liking)
1 cup chopped sun-dried tomatoes (more or less to your liking)
1 cup of fresh spinach (more or less to your liking)
1/4 cup of basil, parsley, mint, chopped (this should get you to about 3/4 cup of fresh herbs, but you can add more or less to your liking!)
1/2-1 cup of feta, crumbled (more or less to your liking)
Lemon vinaigrette *recipe on the site*
Salt and pepper, to taste
Serving size- 4
- Take out a large pot of water and salt. Bring to a boil and cook the pasta according to package instructions. Drain, rinse and add to a large mixing bowl.
- Next, chop your vegetables. I like my veggies in this chopped pretty finely, but that part is completely up to you. Once they are prepped, add them to the big mixing bowl with the pasta along with the herbs and feta cheese. Season with salt and pepper.
- Pour about 1/4-1/2 cup of your vinaigrette over the the pasta. Mix and taste for seasonings. If you are making this ahead, cover and put in fridge. The pasta will absorb the dressing as it sits, so make sure you have more on hand to add before serving. Garnish with more fresh herbs and feta and enjoy!