Looking for an easy and safe (no grilling required!) dish to bring to your next summer BBQ? This pasta salad is a no-brainer. It can be prepped ahead of time so that all you have to do is put the ingredients together. I admit my kids pick out most of the greens and focus on the pasta and cheese, but they at least try it!
Cold Summer Pasta Salad with Lemon Dijon Dressing
Here’s what you need:
For the salad:
1 lb. your favorite pasta, cooked
8 oz. cherry tomatoes, halved
2 cups of baby spinach, finely sliced
2 cucumbers, diced
1 cup feta or goat cheese (your preference)
For the lemon Dijon dressing:
2 TBSP lemon juice
¼ cup extra virgin olive oil
1 clove of garlic, minced
1 tsp Dijon mustard
Salt and pepper, to taste
Here’s what you do:
Prepare pasta according to directions. When cooked, place pasta into a large bowl with extra room for the veggies and set aside.
While pasta is cooking, prepare all the vegetables for the salad – slice your tomatoes, finely chop your spinach and dice your cucumbers. Add these salad ingredients on top of cooked pasta.
Prepare your dressing. I like to place all the ingredients into a jar and shake well to combine. Pour dressing over pasta and vegetables and toss well.
Make it ahead of time:
This can be prepared ahead of time. You can make the pasta and cook the veggies a day before, and combine everything the next day. You can also prepare everything in the morning before an afternoon or evening BBQ; simply set aside some dressing to pour over immediately before serving.
Leftovers:
I have enjoyed leftovers 1-2 days later. After that, the spinach starts to wilt from the dressing.