Lemon Balsamic Summer Pasta Salad #vegetarian #lunch

I'm a major devotee of getting my dinners sorted out toward the start of the week since it removes such a great amount of worry from the everyday, but on the other hand I'm trying to instruct myself about adaptability and flexibility when things don't go as arranged.

This Lemon Balsamic Summer Pasta Serving of mixed greens is one of my preferred recipes to put together with negligible work, insignificant expense, and it's something that nearly everybody cherishes! I will in general go basic with pasta plate of mixed greens since why overcomplicate something that is so acceptable as of now with just two or three fixings?

In the time it takes the pasta to cook, I can get my dressing whisked together and my veggies slashed and prepared, just leaving me to join the pasta with the remainder of the treats! I love the balsamic and lemon mix since it adds a punch to the fresh veggies and matches well with the brilliant kind of the new parsley.

I incline toward my Lemon Balsamic Summer Pasta Plate of mixed greens cold, however on the off chance that you like it marginally warm, you can gather your veggies and dressing, mix with the warm pasta directly out of the pot, and serve right away!

Also Try Our Recipe Clean Broccoli Salad with Creamy Almond Dressing

Lemon Balsamic Summer Pasta Salad is a light and fresh mix of pasta and your favorite veggies. Perfect for summer bbq's and picnics!

INGREDIENTS

• 16 oz bowtie pasta
• 1 cucumber, chopped
• 1/2 cup chopped green bell pepper
• 2 medium sized tomatoes, chopped
• 1/2 cup fresh parsley, chopped
• 1/2 cup crumbled feta cheese

Dressing

• 1/4 cup balsamic vinegar (affiliate)
• 1/4 cup olive oil (affiliate)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon dijon mustard (affiliate)
• 1/4 cup lemon juice, fresh squeezed

INSTRUCTIONS

1. Boil bowtie pasta according to package directions, cooking until al dente and then rinsing in cold water and straining.
2. In large bowl, combine cucumber, bell pepper, tomatoes, parsley, and feta.
3. In small bowl, whisk together all dressing ingredients then pour over top of veggies.
4. Add pasta to veggies and dressing, stir to combine, then refrigerate until ready to serve.

Read more our recipe AVOCADO BACON AND EGGS

For more details : https://bit.ly/34FEAPw