Summer Pasta Salad With Baby Greens (Printable)
Light pasta salad with summer vegetables and tender baby greens, perfect for picnics or easy lunches.
# What You'll Need:
→ Pasta
01 - 9 oz short pasta (fusilli, penne, or farfalle)
→ Vegetables & Greens
02 - 4 cups mixed baby greens (arugula, spinach, baby kale)
03 - 1 cup cherry tomatoes, halved
04 - 1/2 cup cucumber, diced
05 - 1/2 red bell pepper, diced
06 - 1/4 small red onion, thinly sliced
→ Dressing
07 - 3 tbsp extra-virgin olive oil
08 - 2 tbsp lemon juice (about 1/2 lemon)
09 - 1 tbsp red wine vinegar
10 - 1 tsp Dijon mustard
11 - 1 garlic clove, minced
12 - 1/2 tsp sea salt
13 - 1/4 tsp black pepper
→ Toppings
14 - 1/4 cup feta cheese, crumbled (optional)
15 - 2 tbsp toasted pine nuts or sunflower seeds
16 - 2 tbsp fresh basil, chopped
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
02 - In a large bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, salt, and pepper to make the dressing.
03 - Add the cooled pasta to the bowl with the dressing. Toss to coat evenly.
04 - Gently fold in the cherry tomatoes, cucumber, red bell pepper, red onion, and most of the baby greens.
05 - Top with feta cheese, pine nuts, and fresh basil. Reserve a handful of greens to garnish if desired. Serve immediately, or chill for up to 3 hours. Add reserved greens just before serving for freshness.
# Expert Suggestions:
01 -
- The dressing doubles as a marinade so every bite pops with bright tangy flavor
- You can prep everything ahead and toss it together in under five minutes
- It travels beautifully and actually tastes better after the flavors meld
02 -
- Rinsing the pasta under cold water is nonnegotiable for that perfect texture
- Wait to add the delicate greens until just before serving so they don't wilt
- The dressing needs at least thirty minutes to really penetrate the pasta
03 -
- Toasting the pine nuts in a dry pan until golden makes them exponentially more flavorful
- Massaging the red onion slices with a pinch of salt tames their sharp bite