Ingredients
16 ounces farfalle pasta
1/4 cup lemon juice
1/4 cup olive oil
2 tablespoons whole grain mustard
1 tablespoon minced garlic
5 ounces crumbled feta cheese
11 ounces cherry tomatoes, halved
6 leaves basil, thinly sliced
Salt and pepper to taste
Instructions
1-First: bring a large pot of salted water to a boil and cook 16 ounces of farfalle pasta until al dente, which takes about 10 minutes. Drain and rinse under cold water to cool it down quickly. This step helps keep the pasta firm and ready for mixing.
2-While the pasta cooks, prepare your veggies by halving the cherry tomatoes and slicing the basil leaves. In a small bowl, whisk together the dressing: 1/4 cup lemon juice, 1/4 cup olive oil, 2 tablespoons whole grain mustard, and 1 tablespoon minced garlic.
3-Now, in a large bowl, toss the cooled pasta with the dressing, 5 ounces of crumbled feta cheese, the halved cherry tomatoes, and the sliced basil leaves. Season with salt and pepper to taste for that perfect balance.
4-Refrigerate the mixture for at least two hours to let the flavors blend, as per the tips for best results.
Last Step:
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🍴 Cook the pasta until al dente to prevent mushiness and ensure better tossing.
❄️ Rinse the cooked pasta with cold water immediately after draining to cool it and stop the cooking process.
⏲️ Let the salad marinate for at least two hours or overnight for enhanced flavor.
- Prep Time: 5 minutes
- Marinating Time: 2 hours
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling, Tossing
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 222
- Sugar: 2 grams
- Sodium: 167 milligrams
- Fat: 7 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 5 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 1 gram
- Protein: 7 grams
- Cholesterol: 10 milligrams