This pasta salad is crazy delicious. It is “the chef’s” recipe and it is full of flavor. You could bring this to a gathering and blow all of the other side dishes out of the water, impress your family at home or indulge yourself for a light lunch. No matter what the ocassion, this should now be your go-to pasta salad.
1/2 cup champagne vinegar
3 garlic cloves roughly minced
Juice of half one lemon
1 1/2 Tbsp spicy brown mustard
1 1/2 Tbsp honey
Pinch of kosher salt
Pepper to taste
1 cup olive oil
Combine the first seven ingredients, all except oil. Then slowly add oil while briskly whisking to emulsify. Then chill for 1/2 hour
1 cup cucumber diced
1/2 cup Kalamative olives (whole to measure then sliced)
About 10-12 spicy pickled green beans finely diced
3/4 cup sliced sun dried tomatoes
2 cups diced mixed mini sweet peppers (about 8 oz.)
8 oz crumbled feta cheese
1 pound penne pasta cooked
Toss all ingredients and add dressing…chill for an hour and retoss before serving.
Look at all of the things in this beautiful salad!
Now I have to mention that I first went to the grocery store and couldn’t find a couple of the items… And I said to the chef, “Rachel, I’m going to have to put you on the shelf with my other fancy chef’s cookbooks because I can’t find all of your fancy ingredients.” And because she is awesome she brought me this…
And because she explained it to me, I can tell you that the spicy beans are found next to the hot sauces, not in the jarred pickle/olive section. And the champagne vinegar was originally bought at Whole Foods, but also found at TJ Maxx. If you still can’t find it you could use a red wine vinegar in its place.