Summer Pasta Salad Recipe
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This sprightly salad makes a terrific side dish for a summertime supper or when served with crusty bread for a light lunch.
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8 ounces corkscrew noodles or macaroni noodles
4 ounces tomato and basil feta cheese - chunked
8 ounces grape tomatoes - cut in half
2 green onions - chopped
1 tablespoon fresh tarragon - chopped or 1/2 teaspoon of dried
1/4 cup lemon juice
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1/3 cup olive oil
4 ounces plain yogurt
pepper, to taste
:large serving bowl, medium mixing bowl, stock pot
Cook corkscrew noodles according to package directions.
Drain and rinse with cold water.
In a medium bowl, whisk together the lemon juice, mustard, salt and pepper.
Whisk in oil until thickened.
Whisk in yogurt.
Add grape tomatoes, feta cheese, green onions and tarragon to the noodles.
Add the dressing and toss.
Serve immediately or cover and refrigerate for 2-24 hours.
Salt and pepper to taste.
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