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Sweet Red Pepper Rotini Pasta Salad

Sweet Red Pepper Rotini Pasta Salad

A fresh and delicious Mediterranean pasta salad with sweet red bell peppers, cucumbers and basil is perfect for summer BBQs and potlucks year round. The lemon-mustard vinaigrette is made with vegetable broth instead of olive oil.

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Serves 6

Prep time 5 min.

Cook time 15 min.

Ingredients

  • 8 oz. dry multigrain or regular rotini pasta
  • 1/4 cup slivered almonds
  • 1 red bell pepper, chopped
  • 3/4 cup chopped cucumber
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped fresh basil or parsley
  • 1 cup College Inn® Reduced Sodium Garden Vegetable Broth, divided
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 2 Tbsp. Dijon mustard
  • 1 clove garlic, minced
  • 1/2 tsp. black pepper
  • 1/2 cup crumbled feta or goat cheese

Directions

  1. Cook pasta according to package directions; drain. Place pasta on foil or a baking sheet to cool at least 10 minutes.
  2. Meanwhile, heat a small skillet over medium-high heat. Add nuts, cook 2 minutes or until light golden brown, stirring frequently. Immediately remove from heat and place nuts in a large serving bowl. Add red bell pepper, cucumber and onion to nuts in bowl.
  3. In a small bowl, whisk together broth, lemon juice, mustard, garlic and black pepper until well blended.
  4. Add pasta to vegetables; add 1 cup vinaigrette and toss to coat thoroughly. Reserve remaining vinaigrette to add to salad, as needed, if salad is not served right away. Sprinkle salad with feta before serving.

TIP:  For extra lemon flavor, add zest of 1 lemon in Step 3.

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