Confetti Pasta Salad

Beat the Summer Heat with a Vibrant Confetti Pasta Salad

When temperatures soar, especially here in Texas where it has already topped 100°F this June, a chilled pasta salad offers the perfect refreshing meal to cool down and recharge.

My garden has been thriving this season, providing me with a fresh bounty each morning. There’s nothing quite like starting the day by handpicking crisp vegetables to include in my recipes.

Tomato Abundance: Preserving the Summer Harvest

This year’s tomato crop has been exceptional! With so many ripe tomatoes, I’ve been busy canning to stock my pantry for the upcoming months. Preserving fresh veggies like these ensures I’ll have nutritious ingredients year-round, perfect for all kinds of culinary experiments.

Truthfully, I’m starting to feel overwhelmed with the tomato harvest-anyone interested in some fresh, juicy tomatoes? Just kidding, but the surplus truly is impressive!

Utilizing Fresh Garden Goods: The Confetti Pasta Salad

While tending the garden, I often contemplate delicious ways to showcase my homegrown produce. My preferred recipe that instantly comes to mind is the lively Confetti Pasta Salad. Packed with grape tomatoes, fresh spinach, vibrant yellow bell peppers, sharp red onions, and fragrant dill, this dish bursts with color and flavor.

This pasta salad is a crowd-pleaser at potlucks and gatherings, often requested for its fresh taste and attractive presentation. Plus, it tastes even better the next day as the flavors meld beautifully.

• 8 ounces small shell pasta (uncooked)
• 1 pint halved grape tomatoes
• 2 cups roughly chopped fresh spinach
• 1 yellow bell pepper, diced
• 1/4 cup finely diced red onion
• 3 tablespoons freshly chopped dill
• Fresh Lemon Vinaigrette (recipe below)
• 1 (4-ounce) package crumbled feta cheese

Bright and Zesty Fresh Lemon Vinaigrette

Yields approximately 2/3 cup

• 1/4 cup freshly squeezed lemon juice
• 1/4 cup quality extra virgin olive oil
• 2 tablespoons red wine vinegar
• 2 cloves garlic, minced or pressed
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Preparation Steps

1. Cook the pasta according to package instructions until al dente, then drain thoroughly.
2. Prepare your mise en place by chopping all the fresh vegetables.
3. In a large bowl, combine the cooked pasta with the grape tomatoes, spinach, diced yellow bell pepper, red onion, and dill.
4. To make the vinaigrette, whisk together lemon juice, olive oil, red wine vinegar, garlic, salt, and pepper until emulsified.
5. Pour the dressing over the pasta and vegetable mixture, tossing well to coat every piece evenly.
6. Cover and refrigerate the salad for up to 8 hours before serving to let flavors meld.
7. Just before serving, sprinkle crumbled feta cheese on top for a creamy, tangy contrast.

A Simple and Nourishing Summer Delight

This easy-to-assemble confetti pasta salad is a fantastic option for hot weather dining – light, flavorful, and visually appealing. Whether for a picnic, potluck, or a quick lunch, it satisfies cravings while keeping the meal cool and refreshing. Bon appétit!