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.
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
Cook pasta according to package directions; drain. Place pasta on foil or a baking sheet to cool at least 10 minutes.
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.
In a small bowl, whisk together broth, lemon juice, mustard, garlic and black pepper until well blended.
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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